I make pizza dough all the time. Actually, I also make bread dough all the time, and they CAN be interchangeable.
In fact, on Sunday I made a batch of multigrain bread dough and divided it into 2/3 for a large loaf, and 1/3 for a 14-inch pizza crust.
The more often you make bread dough, the easier it becomes to do, and if you have a large Cuisinart food processor, you can process up to 7 cups of flour at a time into dough, and it takes just a couple of minutes to have the dough ready to rise. It's especially helpful for folks who have arthritis in their hands, or carpal tunnel.