Pizza dough
Just enough gluten for a soft, airy crust. Not too elastic, so it stretches easily. Bakes in minutes.
Bread dough
A strong gluten network to hold the gas and give volume. Often folded and left to rise longer. Bakes much longer.
Are the ingredients the same?
Yes. Bread dough and pizza dough are both made from flour, water, salt and yeast. The amounts can differ, and so can the rising time.
What is the difference?
Mostly the way you treat the dough. With bread you want a tight gluten network, because bread needs volume: the gluten has to hold the gas that the yeast makes while the dough rises. That is why bread dough is often folded a few times after kneading.
A pizza does not need that volume. You want a soft, airy crust. Too much gluten makes pizza dough tough and elastic, so it keeps springing back when you stretch it. You want just enough gluten for some fluffiness.
Can I make bread from pizza dough?
Yes, with a few extra steps. Fold the dough to strengthen the gluten, let it rise longer, and bake it much longer than a pizza.
More about rising: Why is my pizza dough not rising?