Over the years, we have had several members from Australia, and flour was always a problem. My recollection is that some of them went to extraordinary lengths to find millers or brokers in Australia who would sell them some of the stronger flours used by professionals. Some of the members lasted longer on the forum than others but eventually they all left the forum. I suspect it was because of the difficulties they had trying to replicate a lot of the pizzas they saw on this forum.
If I could see the specs for the flour you have been using, that could provide some clues as to the problems you experienced. The specs might also suggest some possible solutions. For example, it might be possible to supplement the flour you have been using with vital wheat gluten (VWG) and dried dairy whey, on the assumption that those ingredients are available to you in Australia. You can see an example of what I have in mind by looking at Reply 205 at http://www.pizzamaking.com/forum/index.php/topic,576.msg15669.html#msg15669
. At the time of that post, I did not have the tools that I now have available to me to do more precise calculations, but if what is described there is of interest to you, I should be able to customize a dough formulation using the newer tools to fit your situation, for any number and sizes of pizzas.
BTW, following the photos of the pizza in Reply 205 referenced above, you will see posts by a couple of our former Australian members.