In a home setting you are free to use dough as you like. However, in a commercial setting, pizza operators often try to use the same dough to make differerent types of pizzas. For example, a given dough can be used to make a thin crust pizza or a thick crust pizza simply by using more dough to make the thick crust pizza. The same dough can also be used to make calzones, breadsticks, garlic knots, pinwheels, rolls, and dessert pizzas.
I have seen cases where pizza operators use the same dough for the NY style and the Sicilian style. There are also pizza operators who specialize in the Chicago style pizza who use the same dough for deep-dish pizzas and the Chicago-thin style pizzas. However, there are some pizza operators who do make more than one type of dough but it is rare to see more than two types. That can complicate matters.