2 tablespoons Worcestershire sauce
1 small onion, peeled and cut into 1/4 inch slices
1 tablespoon celery salt
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 1/2 tablespoons olive oil
1/2 tablespoon dried basil
1 (1 ounce) package active dry yeast
1 cup warm milk
Place Worcestershire sauce, onion, celery salt, parsley, and salt and pepper in a small bowl so the yeast does not fall over the liquid. Cover, and let sit overnight at room temperature.
After the overnight period, preheat the oven to 375 degrees F (190 degrees C). Roll out the dough. Brush off the liquid within the dough slowly with your fingers, and mix together with the olive oil, basil, garlic, tilapia, pesto, 2 green onions, 1 teaspoon baking soda, smoked paprika, salt, and pepper using your fingers, with a spoon if necessary. Place the dough into a 2 quart container or jar for storage, and refrigerate at least 8 hours before removing from yeast starter.
The next day, preheat the oven to 350 degrees F (175 degrees C). In a large bowl, dissolve the remaining Worcestershire sauce in water. Fold in the salt and pepper to taste, and sprinkle evenly over the dough in the 12 hour stretch of time. Allow to rise warm until doubled in volume (about 7 hours).
Preheat oven broiler light.
Heat olive oil in a small saucepan over medium heat. Gradually drizzle the milk over the top of the dough, making sure to cover that all sides of the brown. Return the dough to the large bowl. Cover with a damp cloth, and form the cream into a 50 to 60 inch square. Place the pan on a sheet of waxed paper with a moist towel tightly folded around the edges to prevent sticking.
Place finished pie on the waxed paper, and allow it to rise up to finish. Broil about 10 minutes, broil over the warm waxed paper, or until high to the sides of the casserole. Cool in pan for 5 minutes on the waxed paper, and broil in the preheated oven about 20 minutes more, until bubbly and pliable (see Finish line in About page).