In a mixing bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently until dissolved, then let sit for about 5–10 minutes until frothy.

In another bowl, whisk together olive oil, Italian seasoning, minced garlic, and kosher salt. Add this oil mixture to the frothy yeast mixture, mixing well. Fold in the flour gradually until a sticky dough forms.

Transfer your dough to a greased bowl, covering it. Allow it to rise in a warm place for about 1 hour or until doubled in size.

While the dough rises, prepare your creamy garlic sauce by mixing sour cream, mayonnaise, whole milk, lemon juice, and dill weed in a medium bowl. Whisk until smooth.

Preheat your oven to 450°F (232°C) with a cast-iron skillet or baking sheet inside for about 10–15 minutes.

Once the oven is preheated, remove the hot skillet. Pour in the reserved oil mixture, swirling to coat the bottom evenly.

After the dough has risen, punch it down gently and transfer it to the hot skillet, pressing into an even layer and creating dimples.

Spread the creamy garlic sauce over the dimpled dough. Layer with dill pickles, and sprinkle shredded mozzarella cheese on top.

Bake for 22-25 minutes or until golden brown and cheese is bubbling. Monitor closely towards the end.

Once out of the oven, let it cool for about 5 minutes, then garnish with fresh dill, slice, and serve warm.