In a large bowl, mix together warm water, active dry yeast, and granulated sugar. Allow the mixture to sit undisturbed for about 5 minutes until frothy.

In a separate bowl, whisk together extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. Pour half into the yeast mixture and reserve the other half. Gradually add all-purpose flour, stirring until a sticky dough forms.

Transfer the dough into a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

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

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

Remove the heated skillet and coat the bottom with the reserved olive oil mixture.

Add the risen dough to the prepared skillet and press it into the edges, creating deep dimples in the surface.

Spread the creamy garlic sauce evenly over the surface of the dough, top with dill pickles, followed by mozzarella cheese.

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

Let cool for a few minutes, garnish with fresh dill, slice, and serve warm.