Pizza dough is bread dough, the process is the same up to a point. In making loaves, you will have them portioned as balls at some point, same as pizza. You will shape them and put them on racks, same as pizza (pizza stacks/packs more efficiently here, but that seems irrelevant. Bakeries aren't in the habit of mass storage of shaped dough). Shaping a loaf can be a few seconds with your hands, same as pizza. Labour saving devices, like a dough sheeter for pizza, is just that in either case: labour saving. Bread loaves can be made with or without a proofer, as can pizza.

Preparing and hiring for something like Pizza Hut or Domino's is undoubtedly easier. But at an independent bakery, I really don't see the case for pizza being a higher margin item.

Pizza dough typically has oil and sugar, bread dough does not.

Pizza dough is typically bulk fermented cold for 2-12 days, bread dough is usually bulk fermented at room temperature for 1-4 hrs. Rye breads are a bit different and the fermentation is staged over about 36hr, at room temp.