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Its like saying steel bikes are better than alu. They're just different, and you can achieve different things with them. Lots of places also yeast their sourdough.
I tend to prefer yeasted breads for sandwiches as a softer and more uniform crumb with smaller holes works better. For a slice of toast with lashings of butter to dip in soup, I want something more robust.
There's also many different kinds of pizza, there's never going to be one singular method that is best for all of them!
Nef
salad
It is though, unless you compare with slow fermented yeast based breads of course :)