Specialized machines can absolutely do a fantastic dough kneeding and rolling process, and spreading ingredients is also trivial with the right tools.

Pizza dough is usually not rolled, it's stretched. If you roll it then you will press out the air bubbles which makes the final crust denser. That's not always a bad thing and some pizza makers do swear by rolling, but it does mean you end up with a different pizza than an average human would make.