[kibbleble]

For prep work, you can store pizza dough as little balls, or pre-flatten them and put them on racks, freezing many more pizza doughs than bread doughs. Preparing a pizza crust is as easy as using a press, but to make consistent bread you need a complicated machine that's annoying to clean. Bread also needs a proofer if you're serious about mass producing it, hence needing more space. Otherwise you can enjoy handcrafting your bread and cultivating yeast, which is another art and science all to itself.

While less pizzas fit in a pizza oven than bread may fit in a bread oven, it's easier to prepare pizzas, easier to hire for, and people pay more for them.

[phonypc]

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.

[i_am_proteus]

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.