Pizza dough vs pita dough

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Hello culinary experts,

I've spent the last 60 days getting really into making scratch pizza dough. Needless to say, I'm a bit pizza'd out...

So I've been looking at pita bread from scratch, and most of the recipes look almost identical to basic pizza dough recipes.

Can anybody provide a conceptual difference between pizza dough and pita dough? Other than flour types (most pita recipes I've found suggest 50/50 AP flour & whole wheat flour), is there any substantial difference in the hydration level or proofing times, kneading methods, et al?

Thanks in advance!

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