Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine instant yeast and warm water, letting it sit for about 5 minutes until it becomes foamy.

Add olive oil, sugar, salt, all-purpose flour, and chopped fresh dill to the activated yeast. Stir until it forms a cohesive dough and knead for 1–2 minutes.

Cover the dough with a clean kitchen towel and let it rest in a warm place for about 30 minutes.

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute. Gradually whisk in all-purpose flour, then slowly pour in milk while stirring continuously.

Stir in Italian seasoning, salt, pepper, and melted Parmesan cheese, cooking just long enough to combine the flavors.

Punch down the dough gently, then roll it out into a 12-inch circle on a floured surface and transfer it onto a pizza pan.

Spread the creamy garlic white sauce evenly over the dough, then sprinkle shredded mozzarella cheese on top.

Evenly arrange the dill pickle slices over the cheese, ensuring they are patted dry beforehand.

Bake for 15–20 minutes, looking for the cheese to melt and the crust to turn golden brown.

While the pizza is baking, mix sour cream, mayonnaise, minced garlic, dill pickle juice, and fresh dill in a small bowl to create a garlic-dill sauce.

Once done, optionally sprinkle with crushed red pepper, drizzle the garlic sauce over the top, slice, and serve.