In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture and 2 tablespoons of olive oil.
Mix the ingredients together until a dough forms. Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
Lightly grease a large sheet pan (approximately 18×13 inches) with olive oil. Place the dough on the sheet pan and use your fingers to stretch and press it evenly to cover the entire pan surface.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 15 minutes.
Preheat your oven to 475°F (245°C).
Spread the tomato sauce evenly over the risen dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Distribute the sliced pepperoni, green bell pepper, and black olives evenly over the cheese.
Sprinkle the dried oregano and crushed red pepper flakes over the top for added flavor.
Bake the pizza in the preheated oven for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the sheet pan from the oven and let the pizza cool for 5 minutes before slicing and serving.