In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
Add the warm water and 2 tablespoons olive oil to the dry ingredients and stir until a rough 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 towel, and let it rise in a warm place for 15 minutes.
While the dough is rising, prepare the tomato sauce by mixing crushed tomatoes, dried oregano, garlic powder, and 1/4 teaspoon salt in a small bowl. Set aside.
Preheat your oven to 425°F (220°C).
Grease a 10-inch cast iron skillet with olive oil.
Once the dough has risen, press it evenly into the bottom and up the sides of the cast iron skillet to form a thick crust.
Spread the prepared tomato sauce evenly over the dough.
Sprinkle the shredded mozzarella cheese over the sauce.
Distribute the sliced green bell pepper, mushrooms, and black olives evenly over the cheese.
Sprinkle the grated Parmesan cheese on top.
Bake the pizza in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the skillet from the oven and let the pizza cool for 5 minutes before slicing and serving.