Technically, I believe you meant to say 14% protein. Most high-gluten flours, bromated or not, have a protein content of around 14-14.2%. The King Arthur Sir Lancelot high-gluten flour has a protein content of 14.2%. The King Arthur bread flour has a protein content of 12.7%. The Better for Bread flour from General Mills has a protein content of 12% +/- 0.3%. Professionals use just about all kinds of flours, from all-purpose to high-gluten, depending on the types of pizzas they make. For example, the most common flour for the NY street style as practiced in NYC is the All Trumps bromated high-gluten flour. That flour has a protein content of 14.2%.