I made pizza with Camaldoli Sourdough starter, and no other yeast. It was one of eight different pizzas I made thanks' to Tony's recipes. I still need to improve, adjusting the recipes, because of not using any additional yeast, but it was a worthy try. My oven is a home-made convection cob oven, with an 11.5 inch opening which also took some adjustment. IMHO the dough wasn't perfect, and I'm thinking of going strictly by the book next time. However my guest loved every bite.