Preheat the oven to 425F.

In a medium bowl, sprinkle instant yeast over warm water and let sit for 5 minutes.

Stir in olive oil, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 1/4 cups flour, and chopped fresh dill until a dough forms. Knead until smooth, cover, and set aside to rest briefly.

Melt 2 tablespoons butter with 3 minced garlic cloves in a saucepan over medium heat.

Whisk in 2 tablespoons flour and cook for 1 minute to eliminate the raw taste.

Gradually add 1 cup whole milk, whisking until smooth.

Add 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook until thickened.

Stir in 1 cup shredded Parmesan until melted and silky.

Roll out the dough to a 12-inch circle on a floured surface and place it on a pizza pan.

Spread the white sauce evenly over the dough.

Top with 2 cups shredded mozzarella and 16 dill pickle chip slices arranged evenly.

Bake for 15–20 minutes until the crust is golden and the cheese has melted and bubbled.

While the pizza bakes, combine 1/4 cup sour cream, 1/4 cup mayonnaise, 1 minced garlic clove, 2 tablespoons dill pickle juice, and 1 tablespoon chopped fresh dill in a bowl.

Stir until smooth; add crushed red pepper if desired.

Once the pizza is out of the oven, garnish with optional crushed red pepper and extra chopped dill.

Drizzle the creamy garlic sauce over the top before slicing and serving.