In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together flour and salt. Add the melted butter, 1 tablespoon olive oil, and the yeast mixture. Stir until a dough forms.
Turn 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 kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
While the dough rises, prepare the sauce: Heat remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in ground beef and cook until browned and no longer pink, breaking it up with a spoon, about 6-8 minutes. Drain excess fat if necessary.
Add crushed tomatoes, oregano, basil, salt, and black pepper. Simmer sauce on low heat for 20 minutes, stirring occasionally. Remove from heat and let cool.
Preheat oven to 425°F (220°C).
Punch down the risen dough and transfer it to a 12-inch deep dish pizza pan or a 9×13-inch baking dish. Press dough evenly onto the bottom and up the sides to form a thick crust.
Spread half of the shredded mozzarella cheese evenly over the dough.
Pour the cooled meat sauce over the cheese layer and spread evenly.
Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly on top of the sauce.
To freeze: Wrap the assembled pizza tightly with plastic wrap and then with aluminum foil. Label with date and freeze for up to 3 months.
To bake from frozen: Preheat oven to 425°F (220°C). Remove plastic wrap and foil. Place pizza on a baking sheet and bake for 45-50 minutes until crust is golden and cheese is bubbly and slightly browned.
Let pizza cool for 5 minutes before slicing and serving.