In a mixing bowl, combine warm water, active dry yeast, and granulated sugar. Allow it to froth for about 5 minutes.

In another bowl, whisk together the olive oil, Italian seasoning, minced garlic, and kosher salt. Combine with the yeast mixture.

Gradually stir in all-purpose flour until a shaggy dough forms.

Transfer the dough into a greased bowl, cover with a damp cloth, and let it rise for about 1 hour until doubled.

Prepare the sauce by mixing sour cream, mayonnaise, whole milk, lemon juice, dill weed, kosher salt, and pepper in a bowl.

Preheat your oven to 450°F (230°C).

Coat a baking sheet or cast-iron skillet with olive oil.

Punch down the risen dough and transfer it to the oiled surface, pressing it down evenly.

Spread the sauce over the dough, layer dill pickle slices and shredded mozzarella cheese on top.

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

Let cool briefly, garnish with fresh dill, slice, and serve warm.