If I had infinite time to invent my ideal automatic pizza machine... I'd personally like to see the full high-quality bread cycle done on the dough. That is: ~1 hour for the bread to rise, punching down the dough, stretch the dough out onto its final form, ~1-hour for proofing the dough (maybe 20 minutes at 90F, since yeast reacts faster at that temperature), and THEN automatically spreading cheese on it.
Most of this time is just waiting by the way. But maybe some kind of "jukebox" design where a robot can work on a Pizza, automatically put it on a shelf somewhere (for the ~1 hour rise / proofing steps) and come back to it automatically would be great.
At least, when I manually make pizza, getting high-quality bread dough techniques on the pizza dough makes a difference in texture (chewiness and "evenness" of internal air bubbles).
A lot of Pizza shops don't care about the consistency of the dough however. They just pull the dough out of the frige and immediately make a pizza on it without the punchdown or proofing steps. And you can tell because of the "air bubbles" that often grow huge and break the consistency of the dough.
------------
EDIT: What is going on here, is that yeast is a living organism. Pull that dough out of storage, and the different yeast will reactivate at different times. The edges probably will have more active yeast, as it warms up faster).
When the dough enters the oven, it rises to ~110F or so first. The yeast highly accelerates and starts to produce carbon dioxide as it eats the sugars. But the "pockets" of highly-active yeast will make more CO2 than other areas of the dough.
Of course, the yeast dies by ~160F and the "puffiness" of the bread is then solidified by the heat of the oven.
That's why you punch down dough: so that all the (reactivated) yeast creates CO2 bubbles at an even rate across the dough.
------------
In practice, the Pizza is going to be limited by the speed + space of your Oven. I'm not sure if people need "faster" low quality pizzas, but improving the automation to create higher-quality pizzas should be the focus.