I think most of the crossover work from bread dough to pizza dough occurs on this website. Several years ago, I did extensive searching to try to find a single commercial pizza operator who used autolyse. I couldn't find a single instance. Evelyne Slomon gave riposo as a rather tepid example, which I believe she herself used at her restaurant. When I tried to find examples of starters and preferments being used commercially for making pizza, I found examples that Marco (pizzanapoletana) offered up from his Naples experience, but little else. At the PMQ Think Tank, Tom Lehmann would occasionally suggest certain uses of preferments, but those threads usually became dead ends, with little reaction by the members at that forum. When I tried to think of people who used bread making techniques to make their pizza doughs, the only examples I could come up with were Brian Spangler at Apizza Scholls, Tom Douglas at Serious Pie, Chris Bianco (with his alleged use of a biga or old dough), Anthony Mangieri, and our own Norma. To these, I would add the use of natural leavening systems by Pete Taylor and Jeff Varasano, both alumni of this forum. I am sure there are others who are doing the same kinds of things but they have not surfaced to the point where everyone knows about them.