Rolling and needing change the elasticity of the dough. The make it more elastic. Tender dough, such as pie crust and biscuits, you don't want to work very much at all. It ruins the tenderness and flakiness of the dough, which comes from not completely incorporating the shortening into the flour, I think.
Some bread doughs, you want to knead extensively to get the gluten in the bread to link up with itself and get all elastic and stretchy.
About the amount of rising you need to do with pizza dough, though, I confess complete ignorance. Have you seen the Baking Book put out by America's Test Kitchen? They might have some stuff on it in there. Those people are geniuses about baking and cooking in general. Their big cook book has an incredible Mac and Cheese recipe that is to roll over and die for. It's mostly done on top of the stove, and it only bakes for maybe five or ten minutes, tops. They also have a pot roast recipe that leaves adults weeping.
Don't tell anybody I like to cook. There are people who might think it a Liberal weakness. Hush.