Yeah, that confused me, too. Pardon me for stating the obvious but pizza dough is intended to be very glutenous, chewy, stretchy, so that you can form thin rounds, and savoury. I like them cracker-thin and crisp. You want sweetroll dough to be soft, tender, shortened, and y’know, sweet. It’s completely baffling.
edit: Put garlic powder and paprika in pizza dough. You’re welcome.
