I'm sure that Tom can do a much better job than I in answering your question but I know that there are some pizza operators who use one type of dough to make different kinds of pizzas, including thick and thin pizzas. Using only one dough instead of two is much easier to do, and also reduces the likelihood of the workers who make the dough making mistakes. When the same dough is used to make thin and thick pizzas, the amounts of dough used to make a thick pizza might be more than that used to make a thin pizza. To get a thicker crust, it is also possible to let the dough used to make the skin (or base or shell) rise or proof before dressing and baking.
Some dough recipes can be used to make several different types of pizzas. For example, Norma has used the basic Lehmann NY style dough to make not only NY style pizzas but Greek-style pizzas, Sicilian style pizzas and maybe a few others, as well as breadsticks, calzones, etc. In each case, the amount of dough has to be properly selected.
Sometimes pizza operators will modify a particular dough recipe slightly to make two different styles of pizza. An example of this is the recipe at the PMQ Recipe Bank at http://www.pmq.com/Recipe-Bank/index.php/name/Chicago-Cracker-Style-Pizza-Crust/record/57734/