Hi Yalena, if your starter is nice and active and ripe (at its highest point of rising, or just beginning to fall after having been fed at room temperature), you could certainly omit the yeast in this recipe. You can use the same amount of starter that is called for in the recipe but allow for the more extended rise time (probably about 4 hours). Adding a fold or two during the bulk rise will be a good way to check in on the dough and see how it's progressing. If you have our 00-Pizza Flour, this should work equally well in this recipe. 

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