Prepare the Dough – In a large mixing bowl, combine 1 tsp active dry yeast, 1 tsp sugar, and ¾ cup warm water (100-110°F). Let it sit for 5-10 minutes until foamy. Add 1 ½ cups all-purpose flour, ½ tsp salt, and 1 tbsp olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled.

Make the Garlic Sauce – In a small bowl, mix ½ cup ranch dressing, 2 minced garlic cloves, 1 tsp dried dill, and 1 tbsp olive oil. Stir until smooth. Taste and adjust with extra dill or a pinch of salt if desired.

Roll Out the Dough – Preheat your oven to 425°F (220°C). Punch down the risen dough and roll it out on a floured surface into a 12-inch circle (or thinner for a crispier crust). Transfer to a baking sheet or pizza stone dusted with cornmeal.

Assemble the Pizza – Spread the garlic sauce evenly over the dough, leaving a small border. Sprinkle 1 cup shredded mozzarella, then arrange ½ cup sliced dill pickles evenly on top. For extra zing, drizzle ¼ cup pickle juice over the toppings.

Bake the Pizza – Bake at 425°F for 12-15 minutes, rotating the pan halfway, until the crust is golden and the cheese is bubbly with brown spots.

Garnish and Serve – Remove from the oven, sprinkle 1 tsp chopped fresh dill over the top, and let cool for 2 minutes. Slice into 8 pieces and serve hot.