In the bowl of an electric mixer, mix together warm water, 1 tablespoon sugar and yeast. Proof for 5 minutes.
Add 2 ½ cups flour. Mix well using the paddle attachment until well combined.
Switch to the dough hook and add the remaining flour, 1 tablespoon sugar and salt. Mix using no.2 speed on the Kitchenaid and knead until smooth. You can add additional flour 1 tablespoon at a time if your dough is too wet. Cover with plastic wrap and let rest for 20 minutes. (See notes if kneading by hand)*****
While dough is resting, evenly coat two 12x18 inch cookie sheets with olive oil (2 tablespoons per pan) then equally sprinkle cornmeal on top of the pans. This will create a crunchier crust. Put aside until the dough is ready.
Divide the dough in half. Stretch or roll each using your hands or a rolling pin. It should be enough to fit the two prepared pans.
Thinly spread the sauce evenly between the two pans. Top with mozzarella cheese followed by the pepperoni and the bell peppers or whatever toppings you prefer.
Bake in a preheated 425F oven for 20 minutes. Cheese would be bubbling and lightly browning at some spots. Bottom should be golden and crusty. Check at about 18 minutes if you want a softer crust.