In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture and 1/4 cup olive oil.
Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 8-10 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 1 hour or until doubled in size.
While the dough is rising, prepare the tomato sauce. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add crushed tomatoes, dried oregano, dried basil, garlic powder, onion powder, salt, and black pepper. Simmer for 15 minutes, stirring occasionally. Remove from heat and let cool.
Preheat your oven to 425°F (220°C).
Grease a 9-inch deep dish pizza pan or a round cake pan with olive oil.
Punch down the risen dough and press it evenly into the bottom and up the sides of the prepared pan to form the crust.
Spread half of the shredded mozzarella cheese evenly over the dough.
Add the cooked ground beef, sliced green bell pepper, mushrooms, and black olives evenly over the cheese layer.
Pour the tomato sauce over the toppings, spreading it evenly.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese on top of the sauce.
To freeze: Cover the assembled pizza tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months.
To bake from frozen: Preheat oven to 425°F (220°C). Remove plastic wrap and foil. Bake the pizza on the middle rack for 35-40 minutes until the crust is golden and cheese is bubbly and slightly browned.
Let the pizza cool for 5 minutes before slicing and serving.