In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour, cornmeal, and salt.
Add the melted butter and olive oil to the yeast mixture, then pour into the dry ingredients. Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 7-8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C).
In a large skillet over medium heat, add 1 tablespoon olive oil. Add the ground beef and cook until browned, breaking it apart with a spoon, about 6-7 minutes.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 4 minutes.
Stir in the crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes. Simmer the sauce for 15 minutes, stirring occasionally. Remove from heat.
Punch down the risen dough and press it into a 12-inch deep dish pizza pan or a 9×13-inch round cake pan, making sure to cover the bottom and sides evenly.
Sprinkle half of the shredded mozzarella cheese evenly over the dough crust.
Spread the cooked beef and vegetable tomato sauce evenly over the cheese layer.
Distribute the diced green bell pepper and sliced black olives evenly over the sauce.
Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top.
Bake the pizza in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for 5 minutes before slicing and serving.