I’m new to sourdough baking, but just made this recipe with fresh discard and NO added commercial yeast; I followed the recipe exactly, kneaded the dough well by hand (and didn’t add any extra water), etc. The pizzas were fabulous— thin, crispy, and delicious.
They were pre-baked and held up perfectly to moist/heavy toppings of ricotta, mozz, goat cheese and fig jam as well as to pesto, mozz, and sun-dried tomatoes.
When you’ve nurtured your starter, it just feels wrong to introduce a commercial yeast “into the mix.” And, you don’t have to.

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