Certainly. I use a flour called 'Gom-Pyo' in 2.5kg bags. It's the brand's highest protein content flour and has a "pizza type/for pizza" designation on it (12g/100g). Any other flour type here is pretty low protein. All-purpose is 9% or so. There is a higher protein 'bread' flour available (13%) but I can only find it in smaller 1kg bags which makes it a bit less convenient to use.
Dough formulation is pretty typical.
0.2-0.5% IDY (depending on # of days in the fridge. 2-4 is normal)
Sometimes a little oregano mixed in for fun/colour.
About 7 minutes in a bosch compact, balled after 10min and then into the fridge.