Daily Food Photography: First mother yeast pizza experiment

It's been a while since I wanted to try and make my own mother yeast to be able to prepare bread or pizza without the need of beer of chemical yeast.

Here in my town every two years there's a baking fair and the bakers around here started a consortium to make bread using exclusively mother yeast. The bread taste is really good and far better than before. So, I decided to try and make my own mother yeast to prepare pizza at home. But it took me a while before starting since it requires a lot of time and attentions.

I finally started two weeks ago with the first mixture and then keep on refreshing it every one-two days until it started to rise properly. Yesterday evening I made my first pizza experiment using it and the result was delicious. But the pizza didn't rise that much, so it would probably take some more refreshing before gaining a proper rising power.

Here are a couple of photos and I will also post the recipe and mother yeast properties as soon as I get a truly satisfactory result. I let the dough rise for 8 hours since it requires more time than standard yeast. Then put tomato sauce on half the rolled dough and oil on the other half. I cooked it without topping for 10 minutes at 200° in ventilated oven. Then added some mortadella, bacon, leeks, mozzarella and fontina cheese on the top and cooked for other 5 minutes.

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How do you usually make pizza? Have you ever tasted bread or pizza made with mother yeast?