Activate the active dry yeast by combining lukewarm water with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy.

In a large bowl, combine bread flour, granulated sugar, and salt. Once yeast is frothy, add it and olive oil to dry ingredients and mix until a dough forms.

Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.

Divide refrigerated dough into two balls, place on floured surface, cover with damp cloth, and let rise for 1-2 hours until doubled.

In a skillet over medium heat, cook ground beef with onion, garlic, Worcestershire sauce, salt, and pepper for 8-10 minutes until browned.

Caramelize remaining chopped onion in the same skillet, then add beef stock and simmer. Mix cornstarch with cold water, add to stock until thickened.

Preheat oven to 500°F. Roll out dough on a floured surface, spread gravy, top with beef mixture, and sprinkle mozzarella.

Bake assembled pizza on a preheated pizza stone for about 8 minutes, until crust is golden and cheese is bubbly.

Crack an egg in the center of the baked pizza and return to oven for 1-2 minutes until egg white is set.

Let pizza cool slightly, garnish with extra gravy and sliced green onions, slice, and serve warm.