I find the rolling pin, especially if used vigorously, tends to cause the inner portion of the end crust (cornicione, rim, etc) to form as primarilly one large, oval air pocket which can lead to the dough drying out too much during the longer cooking times necessitated by the lower temp kitchen ovens/ranges many of us have.
It may also restict the amount of spring to your dough (by degassing the dough) and not give the height to the end crust typical to NY Style pizzas. I've been able to get some height to my end crust when lightly using a rolling pin (as is done to the rim of the dough at Lucali before Mark Iacono hand shapes the dough), but for me at least a more assertive use of a rolling pin tends to keep the entire pizza (under and end crust) more flat as opposed to the thin undercrust and higher endcrust found in a NY Style.
Keep in mind I have only tooled around with a rolling pin a few times for experimental purposes, so others will be able give more detailed advice. Good luck. --K