Mix together the water and yeast until well combined then mix in the flour, 1 tsp salt, and 1 TBSP of olive oil.
Knead the dough by hand for about 10 minutes then roll into a smooth ball.
Place the dough ball into a large clean bowl and drizzle 1 TBSP of olive oil over top. Flip the dough ball around a couple times to coat in the oil then loosely cover the bowl and et aside in a warm place to allow the dough to rise for 1 hour.
Place the tomatoes into a food processor or blender and pulse until blended but still a little chunky.
Heat 1 TBSP of olive oil in a large saucepan over medium-high heat then add the blended tomatoes, parsley, oregano, basil, garlic, crushed red pepper, 1/2 tsp salt, and 1/4 tsp black pepper and stir to combine. Bring to a boil then reduce the heat to medium-low and simmer, stirring occasionally, for about 40 minutes.
Take the sauce off the heat and set aside.
Heat 1 TBSP of olive oil in a skillet over medium-high. Add the mushrooms to the skillet with a little salt & pepper then cook, stirring occasionally, until the mushrooms are well browned, about 5 minutes.
Transfer the cooked mushrooms to a paper towel lined plate and set aside.
Brush 1 TBSP of olive oil in an 18x13-inch rimmed baking sheet. Stretch the dough to fit into the baking sheet all the way to edges as best as possible and let sit for 10 minutes.
Preheat the oven to 475°F.
Stretch the dough to the edges of the baking sheet again if needed then spoon the tomato sauce evenly on top of the dough. Sprinkle the provolone and Parmesan cheeses evenly on top of the sauce then top with the mushrooms and olives.
Bake the pizza in the preheated oven until the outer crust is crisp and lightly browned, 18 to 22 minutes.
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