Place the flour, vital wheat gluten, yeast, sugar, salt, fennel, and fenugreek in the bowl of a stand mixer. In a small bowl, combine the water and olive oil. Pour the liquid into the bowl of the stand mixer.

Place the bowl in the stand mixer and mix on low with a dough hook until all the ingredients come together. When it has combined, increase the speed of the mixer to medium and knead in the machine for five minutes.

Lightly flour your countertop and place the kneaded dough. Smooth the dough into a ball. Spray a large bowl with nonstick spray (or rub with olive oil). Place the dough ball into the bowl and cover the bowl with plastic wrap. Place in the refrigerator for 24 to 48 hours.

The next day, remove the dough from the refrigerator at least 30 minutes before you start to prepare your pizza. Punch the dough down and place it onto a lightly floured countertop. Split into 3 portions and form into balls. Cover with a clean towel and let it rest for a half hour.

Heat a saucepan with olive oil and butter over medium-high heat. Add the garlic and cook until the garlic is golden brown, about 3 to 5 minutes. Crush the tomatoes in your hands, add to the saucepan, and stir together well.

Add the basil, oregano, red pepper flakes, and sugar. Stir in well while lightly mashing the whole tomatoes. Reduce the heat to medium-low and allow the sauce to simmer for about 45 minutes, or until thickened. Make sure to stir often and mash the tomatoes fully by the time it is done cooking. Taste and season with salt and pepper.

Preheat your oven to 475°F. Heat a medium nonstick pan, with olive oil, over medium-high heat. Add the mushrooms and saute until golden brown, about 8 to 10 minutes. Transfer to a plate.

Lightly flour a countertop and take one of the dough portions. Pound the dough into a disk shape. Continue to stretch the dough into a disk shape slightly wider than the cast iron pan. Prepare the cast iron by rubbing all parts with olive oil. Sprinkle a generous amount of cornmeal in the pan. Transfer the dough onto the cast iron. Repeat with the other portions.

Top each of the doughs with pizza sauce. Top each pizza with 5 to 6 slices of brie. Top mozzarella, bell pepper, tomatoes, and olives. Finally, top with a small amount of mozzarella, this will help keep all the vegetables in place when you serve it.

Brush the crust on the edge with additional olive oil. Place on a stovetop over medium-high heat. Cook until the bottom of the dough begins to turn brown, about 5 minutes.

Transfer the cast iron to the oven and cook until the cheese has melted and the crust has lightly browned, about 12 to 15 minutes.