Mike Romain wrote:

I don't know bread machines, can they even take SD with it's odd
timings?

You can mix up a dough in an ABM, sure. But that's all.

I had a request yesterday for Pizza, so grew up some SD for the
crust. Turned out nice and airy thick with a crispy crust.

How did you build your starter up and rise the dough in less than one
day? Only way I can think of doing that is adding commercial yeast to it.

Well, ok, I'm sure the Neapolitan pizzerias of a hundred years ago made
their crusts with sourdough, but they also didn't have "toppings" the
way we do, and were also in continuous production--they didn't "grow up
some SD" when someone had a whim for pizza.

B/