You do raise a valid point, but I don't agree. Unless the "chef" (someone who makes pizza is not a chef. That's like calling a construction worker a cabinet maker) is a pastafarian, the "chef" is just posturing. I owned a restaurant, and we made pizza, thin crust Italian style. We made our dough in house, with 00 flour, fresh yeast, 4 day fermentation, homemade sauce, fresh toppings, etc.. There were no chefs involved, just a cook and a helper or two. You can make some pretty awesome pizza by doing everything in house with quality ingredients, or you can "assemble" pizzas from industrial "components" like they do in pizza chains, but at the end it's spread dough with stuff on it.

Making homemade sourdough pancakes with home raised sourdough, with farm eggs, pasteurized whole milk (actually in this case, since the mix gets cooked, maybe raw milk would be OK, but I'm not a pathologist), actual whole milk, not the semi skimmed milk they sell you as whole, served with real maple syrup, and homemade whipped cream, or farm butter, will produce heavenly pancakes, but doesn't make you a pastry chef.

The term chef is wildly degraded nowadays anyway. A chef is a guy, very experienced who runs a largish operation, highly coordinated, to serve the best culinary experience in a very short time window. Chef means chief, or boss, like a store manager, or a construction boss/manager/whatever. Essentially a very skilled coordinator.