In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the yeast mixture and 2 tablespoons olive oil to the flour mixture. Stir until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 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 15 minutes.
While the dough is rising, prepare the tomato sauce by combining crushed tomatoes, dried oregano, dried basil, garlic powder, salt, and black pepper in a bowl. Mix well and set aside.
Preheat your oven to 450°F (232°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 deep crust.
Spread the prepared tomato sauce evenly over the dough in the skillet.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Arrange the sliced green bell pepper, mushrooms, and black olives on top of the cheese.
Sprinkle the grated Parmesan cheese over the toppings.
Bake the pizza in the preheated oven for 25-30 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.