In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
Turn the dough onto a floured surface and knead for about 8 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 1 hour or until doubled in size.
While the dough rises, cook the ground beef in a skillet over medium heat until browned and cooked through, breaking it apart with a spoon. Drain excess fat.
Add dried oregano, dried basil, garlic powder, onion powder, black pepper, and salt to the cooked beef. Stir to combine and remove from heat.
Preheat the oven to 425°F (220°C).
Punch down the risen dough and press it into a greased 12-inch deep dish pizza pan, pushing the dough up the sides to form a thick crust.
Spread the cooked beef mixture evenly over the dough.
Pour the tomato sauce over the beef layer and spread evenly.
Sprinkle the shredded mozzarella and provolone cheeses evenly over the sauce.
Top with grated Parmesan cheese.
To freeze: Wrap the assembled pizza tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.
To bake from frozen: Preheat oven to 425°F (220°C). Remove wrapping and place the frozen pizza on a baking sheet. Bake for 45 minutes or until the crust is golden and cheese is bubbly and slightly browned.
Let the pizza cool for 5 minutes before slicing and serving.