Starter Maintenance

I am an avid home pizza maker of many years. I make all of my dough (bread and pizza) from a sourdough culture I have been cultivating since I started baking. I have my system for maintaining the starter to raise dough on a home scale, but I was considering venturing into the pizza business and would need to learn how to scale this up for commercial application. How do sourdough pizzerias do it on a large scale? Is a large batch of starter mixed up and kept in the proofer until ideal and then made into dough and then repeat each day, or is there a better way? Are multiple starters kept if more then one dough shift per day is needed? How is consistency maintained? Are multiple builds done with pizza dough? Is there any good discussion on this on the internet?

Any help or direction on this topic would be much appreciated.
Thank you.