Cut several 1/2 inch vent holes in the top crust. Top with the 9 inch dough round and pinch edges to seal. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Place the 12 inch dough round into an ungreased 9 inch springform pan.Roll the other half into a thicker, 9 inch circle. Roll one piece into a 12 inch thin circle. Deflate the dough and turn it out onto a lightly floured surface. Preheat an oven to 450 degrees F (230 degrees C).Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes. Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan.Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer). Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir 1/2 teaspoon salt into the flour.Stir 1 tablespoon olive oil into the yeast mixture. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer.
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