In a large bowl add starter, sugar, salt, 2 tablespoon olive oil, flour, and water to form and soft dough and set aside for 4 hours or until it doubles in volume.

In between every hour interval stretch and fold the dough. This step will strengthen the dough.

After 4 hours refrigerate the dough for overnight or 8 hours.

Next morning divide the dough into two equal pieces about 335g each. Lightly spread 1 tablespoon of olive oil in the baking sheet and set aside.

Spread the dough into approximately 9x 11-inch rectangle and place it in baking sheet.

Place mozzarella cheese discs on the top of the dough. Then cover this dough the second dough. Seal the dough from the sides.

Brush the dough with rest of olive oil, sprinkle, parmesan cheese, minced garlic, Italian seasoning , red pepper flakes, cilantro/ parsley and sesame seeds.

Try to poke the dough with a fork at 2-inch interval so that steam will escape while baking and bread will not be soggy. Leave the dough as such while oven is preheating.

Pre-heat oven to 450°F / 232°C. Then bake the dough for 16-18 minutes or until it is golden brown around the sides.

If the dough puffs while baking, pierce with tip of knife to release the steam.

Transfer the bread to cooling rack for few minutes.

Then slice and serve hot . Serve with Marinara sauce.