I'm sure this could start an argument but here's my 2 cents. Once you add sugar and oil to pizza dough, you've turned it into bread.
Actually, your ingredients--flour, water, yeast and salt--are the exact ingredients that are used to make basic French bread. No oil and no sugar. I went through Professor Raymond Calvel's book The Taste of Bread
and it isn't until you get to specialty breads like pullman breads, brioche-type breads, Vienna-type breads and rolls, etc., that you start to see sugar and fat. However, I will mention that Professor Calvel was fond of using malt extract in his yeasted products but at no more than 0.5% and usually more like 0.2-0.3%.
Admittedly, there are breads that contain sugar and oil. Many supermarket breads contain both of those ingredients and there are some Italian breads that do also, but there are also Italian breads that do not use either sugar or oil.