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Dough: Preheat the oven to 500°.
Add the flour, salt, sugar, olive oil, yeast, and water to a stand mixer with the hook attachment.
Mix until just combined on low speed and then knead on low speed for 2 to 3 minutes.
Remove the bowl, cover it with a towel, and let it double in size, which takes about 90 minutes.
Next, drizzle some olive oil onto the sheet pan that you will be cooking in, I used a 12”x18”x2” sheet pan. If you have smaller sheet pans, divide the dough and make 2 pizzas, or reserve the remaining dough in the freezer.
Form the pizza dough into the sheet pan so that it is completely covered.
Next, evenly spread the garlic and olive oil mixture all over the pizza using a pastry brush making sure to leave a 1” crust around the outside.
Evenly spread on the crushed tomatoes, leaving a 1” edge around the outside, and then layer on as follows shredded mozzarella, sliced mozzarella, bacon, pepperoni, sausage, tomatoes, mushrooms, green peppers, parmesan cheese, basil leaves, salt, and pepper.
Cook the pizza for 12 to 18 minutes at 500° on a middle rack in the oven or until browned and cooked throughout.
Slice and serve.