In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Add the olive oil and 2 tsp salt to the yeast mixture.

Gradually add the flour while mixing until a dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it proof for 2 hours or until it has doubled in size.

In a small saucepan, combine the crushed tomatoes, minced garlic, 1 tsp dried basil, 1 tsp dried oregano, salt, and pepper.

Simmer the sauce over low heat for about 15-20 minutes, stirring occasionally. Remove from heat and set aside.

Preheat your oven to 220°C (430°F).

Grease a deep-dish pizza pan or a cast-iron skillet with olive oil.

Press the proofed dough evenly into the bottom and up the sides of the pan to create a crust.

Layer half of the mozzarella cheese on the bottom of the crust.

Add the cooked Italian sausage, diced tomatoes, green bell pepper, onion, minced garlic, chopped basil, and 1 tsp dried oregano evenly over the cheese.

Season with salt and pepper.

Pour the prepared tomato sauce over the pizza toppings.

Sprinkle the remaining mozzarella cheese on top.

Place the pizza in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.

Allow the pizza to cool for a few minutes before slicing.

Serve hot and enjoy your homemade Chicago-style pizza!