Activate the yeast by mixing the sugar, yeast, and warm water in a bowl. Let it sit for 5-10 minutes to make sure it’s active (it must form bubbles). Then add it to the flour, salt, and olive oil and mix together to form the dough.
On a well-floured surface, transfer your dough and start kneading it till it’s soft and of a smooth consistency. It should take about 5 minutes of kneading.
Transfer the dough to a bowl greased with oil. Cover the bowl with plastic wrap and let the dough rest in a warm place for at least 30 minutes or until the size is doubled.
In a separate bowl, mix together the olive oil, garlic and Italian seasoning. Slice the pickles into thin slices. Cut the mozzarella and parmesan cheese into small shreds to be sprinkled on top of the pizza.
When the dough is doubled in size. Start spreading it on a floured surface into a 12-inch circle. Put the dough on the pizza stone or the baking tray and poke a few holes with a fork.
Start spreading your garlic sauce on the pizza. Sprinkle the mozzarella cheese generously, and on top, add the fine slices of pickles.
Into a preheated oven at 450°F for at least 30 minutes, transfer the pizza stone. Leave the pizza to bake for 13-15 minutes till the cheese melt and the edges are crusty and golden.
When the pizza is done, sprinkle the grated parmesan and the freshly chopped dill.
Slice the pizza up and serve with ranch dressing!