Crust

• In a large bowl, combine water, yeast, and sugar. Stir and let it rest for 5 minutes.
• In a small bowl combine oil, Italian seasoning, garlic, and salt.
• Pour half of the oil mixture into the yeast mixture. Set the remaining oil mixture aside.
• Add flour to the oil and yeast mixture. Stir to combine.
• Add dough to a greased bowl and cover. Let rise for 1 hour, or until the dough has doubled in size.
• While the dough rises, prepare the garlic sauce. In a medium bowl, combine all ingredients. Stir until well mixed.
• When ready, preheat the oven to 450°F.
• Pour the remaining oil mixture into a 12-inch cast-iron skillet. Use a pastry brush to coat the bottom and up the sides of the skillet.
• Add the dough to the skillet and press to the edges. Use your fingers to create dimples in the dough.
• Spread the garlic sauce evenly over the dough. Arrange the dill pickle slices on top of the sauce. Sprinkle mozzarella cheese over the pickles.
• Bake for 22-25 minutes, or until the crust is golden brown and the cheese is bubbly and browned.
• Garnish with fresh dill before serving.