In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Stir until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the sauce: In a medium bowl, combine crushed tomatoes, tomato paste, dried oregano, dried basil, garlic powder, sugar, salt, and black pepper. Stir well and set aside.
Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
Add oregano, basil, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper to the beef. Stir to combine and cook for another 2 minutes. Remove from heat.
Preheat your oven to 425°F (220°C).
Lightly oil a 10-inch cast iron skillet with 1 tablespoon olive oil.
Punch down the risen dough and press it evenly into the bottom and up the sides of the skillet to form a thick crust.
Layer half of the mozzarella cheese over the dough.
Spread the cooked seasoned ground beef evenly over the cheese layer.
Pour the tomato sauce over the beef, spreading it evenly.
Top with the remaining mozzarella cheese.
Bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove from oven and let cool for 5 minutes before slicing and serving.