There are an awful lot of variables involved here: natural yeast strains present, degree of starter activation, starter proportion, type of flour, other ingredients in the dough, fermentation time/temp, proofing time/temp, baking time/temp....
I fire up the oven for baking both breads and pizzas a few times a week and have been using no commercial yeast at all for the past few years. Lately I have been most enjoying the results of doing all fermenting/proofing in the controlled temperature of the MR-138. For the things I make most frequently:
Pizza/Austrian starter: 3% starter, 2 day ferment/proof @ 65F/75F
Pizza/Ischia starter: 2.5% starter, "
Pizza/Camaldoli starter: 2.75% starter, "
Baguettes/Parisien starter, 3.5% starter, 1 day @ 70F/75F
Bagels/Austrian starter, 5% starter, 2 days @ 65F/75F
Rye Bread, 5% starter, 3 -stage pumpernickel feeding of Austrian starter, 3 days 65F/75F
Struan Bread/Russian starter, 12.5% starter, 1 day @ 70F/75F
My method is not at all as precise as these number may imply. The temps are pretty rough since the MR-138 seems to have a range of 5F plus/minus. In reality, I end up adjusting the temperature during the fermentation if I observe the dough is rising too fast or slow or my plans change and I won't be baking when I thought I would. So for me there is not too much between pizza and breads when it comes to the use of yeast. Other differences are more significant.