In a large bowl, combine warm water, yeast, and sugar. Let stand 5 minutes until foamy. If it doesn't foam, your yeast is dead - start over with fresh yeast.

Stir in olive oil, 2 cups flour, and salt. Mix until a shaggy dough forms. Gradually add remaining flour, 1/4 cup at a time, until dough pulls away from bowl sides and is tacky but not sticky.

Turn onto a lightly floured surface and knead 8-10 minutes until smooth and elastic. The dough should spring back when poked. Place in an oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm spot until doubled, about 60 minutes.

Punch down dough and roll into a 12x8 inch rectangle. Sprinkle evenly with 1 cup mozzarella, Italian seasoning, and garlic powder, leaving a 1-inch border. Starting from a short end, roll tightly into a log, pinching the seam to seal.

Place seam-side down in a greased 9x5 inch loaf pan. Cover loosely and let rise 30-40 minutes until dough crowns 1 inch above pan rim. Preheat oven to 375 degrees F during final rise.

Brush top with olive oil and sprinkle with remaining 1/2 cup mozzarella and Parmesan. Bake 30-35 minutes until deep golden brown and internal temperature reaches 190 degrees F. If browning too quickly, tent with foil after 20 minutes.

Cool in pan 10 minutes, then turn out onto a wire rack. Cool at least 30 minutes before slicing - this prevents a gummy texture and lets the cheese set.