I look forward to making a printout of this article and add it's info to my experience. I have made pizzas using my bread machine for over 15 years using a low sodium recipe for the crust. I have a round pizza stone. Now I have to convert to sourdough as well as low sodium (diet requirements.). I am experimenting to find the optimum recipe and oven production capabilities. I will appreciate any and all suggestions. Pizza has and still is a favorite alternate meal choice. I have to stay with hard cheeses, mozzarella is also OK (I freeze it and then grate it (I have a source for no-sodium added). Swiss is one of the lowest in sodium so I use it a lot. I purchase one pound blocks, process it in a food processer and freeze it until needed. I make a mock pork sausage of ground turkey and pork plus seasonings and place pieces on pizza. No salt added diced tomatos and tomato sauce are great and many kinds of vegetables. I also use no-salted seasonings (e.g. Mrs. Dash).

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