• In a large bowl, combine starter and water and allow to rest for 15 mins.
• Now add 3 cups of flour one cup at a time to your sourdough mixture. Once the flour is stirred in, allow to rest for 40mins- 1 hr covered with plastic wrap.
• Then add the remaining two cups of flour one cup at a time. I prefer to mix this flour in by hand. After the first cup, add salt along with the last cup of flour and mix until the flour is completely combined. Mix gently, your ball will be a shaggy mess, which is what you want for this high hydration dough. Allow to rest covered for 40 mins.
• Stretch and fold the dough. Grab one corner of the dough and push it into the center of the dough. Turn the bowl 45 degrees, and repeat that same process 8 times. Cover and allow to rest for 40 mins.
• Stretch and fold the dough 8 times. Then cover and allow to rest in the refrigerator for 12-24hrs.

Make Filling

• In a large skillet, add ground beef and chopped onions and cook until the meat is browned. Then add tomato sauce, paprika, oregano, and garlic salt. Allow to simmer for 15 minutes, then add the olives.

Make Pizza Loaf

• Remove dough from the refrigerator. Remove dough from bowl onto a clean countertop and divide in half. Spread cornmeal out on a cookie sheet. Shape dough into a rectangle about 1/2 inch thick.
• Place the shaped dough onto the cookie sheet. Add additional shredded cheese, about one half cup, along the center of the dough, leaving about 2 inches at the top and the bottom empty for folding.
• Now add your meat filling on top of the cheese. Add the remaining one half cup of shredded cheese on top of the meat filling.
• Cut a two inch slit into the dough at the top and bottom corners, and two slits on each side of the dough. The slits will be about 3-4 inches apart. This will help you when folding the dough.
• Starting from the bottom, take the bottom flap of dough and fold it towards the center. Do the same with the other end. Then alternating sides, fold the dough just past the middle so that the flaps overlap. Gently press the overlapping portions together, and do the same thing to the rest of the dough until all the dough is wrapped around the filling.
• Brush the dough with egg wash, then sprinkle with sesame seeds. Repeat process with second half of dough.
• Allow the dough to rest for 1 hr covered with plastic wrap, or until doubled in size.
• While dough is rising: In a medium sauce pan, combine tomato soup, Worcestershire sauce, mustard, and cheese on low heat until combined.
• Preheat the oven to 375 degrees. Bake for 30 minutes, until golden brown. Allow to rest for 20 minutes before cutting into the loaf.
• Cut the loaf into 1-2 inch slices. Generously top with the tomato sauce and enjoy!