In a large mixing bowl, combine warm water, active dry yeast, and granulated sugar. Allow to rest for about 5 minutes until frothy.

In a separate bowl, whisk together extra virgin olive oil, Italian seasoning, minced garlic, and kosher salt. Combine this with the yeast mixture, then add all-purpose flour gradually while stirring until a shaggy dough forms.

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

In a medium mixing bowl, combine sour cream, mayonnaise, whole milk, lemon juice, dill weed, and season with kosher salt and ground black pepper to taste. Whisk until smooth.

Preheat your oven to 450°F (230°C).

In a 12-inch cast-iron skillet, pour 2 tablespoons of olive oil mixture, coating the bottom and sides.

Once risen, gently punch down the dough and transfer it to the skillet. Press evenly into the bottom, creating dimples across the surface.

Spread the sauce over the shaped dough, arrange dill pickle slices, and sprinkle with mozzarella cheese.

Bake for 22-25 minutes until golden brown and cheese is bubbling. Watch to avoid over-browning.

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