In a mixing bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until foamy.

Add olive oil, Italian seasoning, minced garlic, and kosher salt to the mixture. Gradually stir in flour until a sticky dough forms.

Transfer dough to a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour until doubled in size.

In a medium bowl, whisk together sour cream, mayonnaise, whole milk, lemon juice, minced garlic, dill weed, kosher salt, and ground black pepper until smooth.

Preheat your oven to 450°F (232°C) and place a cast-iron skillet inside to warm up.

Grease the skillet with olive oil, then punch down the risen dough and press it into the skillet, creating dimples across the surface.

Spread the creamy sauce over the dimpled dough, add dill pickles, and sprinkle mozzarella cheese on top.

Bake for 22-25 minutes until golden brown and the cheese is bubbling.

Remove from the oven, let cool slightly, garnish with fresh dill, slice, and serve.