As somebody who has been experimenting with different dough recipes and cooking techniques for pizza over the past 3-4 years, I can tell you that you can definitely use bread dough for pizza.
What you have to bear in mind is that there is a huge amount of variation in dough recipes for pizza - some are "no knead" doughs where you mix the ingredients together and leave them without kneading, some ask for eggs to be included in the dough, some rise in an hour, some rise for 5 days, the hydration of the doughs vary wildly...
One of the main differences to me seems to be that the different kinds of dough suit different cooking methods. Some doughs are well-suited to being stretched super-thin and cooking for a very short time (~5 mins) at a very high heat (400°C), others are suited for thicker bases and slower cooking, some are best-suited to deep-pan cooking methods where you oil a pan and the base more-or-less fries in the pan. For what it's worth I would say generally (and I can only speak generally) the "breadier" doughs work better in a deep-pan situation to be cooked with oil rather than e.g. directly on a pizza stone.
The main thing you will find is you can get decent pizza from most types of dough, but you will need to experiment with how to prepare and cook the dough to get the best out of it. Furthermore, a particular type of dough may not conform to what your idea of "good pizza" is. Odds are whatever you come up with is [i]somebody[/i]'s idea of good pizza. In my opinion you need a relatively wet dough, a really hot oven and a fast cooking time to get a really great pizza with a crunchy-but-chewy base, but that's just my opinion and my favourite kind of pizza. The best thing you can do is to try it.