Preheat your oven to 475°F (245°C). Lightly grease a 18×13-inch sheet pan with olive oil.
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil to the flour. Stir with a wooden spoon or dough hook attachment until a dough forms.
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic. Alternatively, knead with a stand mixer for 3-4 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 10 minutes.
Roll out the dough directly onto the greased sheet pan, pressing it evenly to the edges to form a rectangular crust about 1/4 inch thick.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Distribute the sliced bell peppers, black olives, and mushrooms evenly on top of the cheese.
Sprinkle dried oregano, garlic powder, and grated Parmesan cheese over the toppings.
Bake the pizza in the preheated oven for 18-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before slicing and serving.