Form the Dough Ball: Lightly oil your hands and place the dough on a clean surface. Tuck the edges of the dough underneath itself, rotating as you go, until a smooth, taut ball forms. The goal is surface tension — this helps the dough rise evenly and bake light.

Proof the Dough: Generously oil a baking dish or cast iron skillet with olive oil. An 11-inch oval baking dish works great here, but any similarly sized cast iron skillet, cake pan, or small sheet pan with sides will work. Place the dough ball in the center, cover with a damp cloth, and rest for 10 minutes. Gently press the dough outward to fill the shape of the dish. Cover again and let rise in a warm spot for at least 2 hours, until puffy.

Par-Bake the Dough: Preheat the oven to 500°F. Bake the dough on the bottom rack for 12–15 minutes. The bottom should be lightly golden and set, but not fully browned. Remove from the oven, lift the dough out, and cool on a wire rack. Wipe out the baking dish.

Prepare the Garlic Butter Base: Mix the softened butter, grated garlic, and salt until smooth. Spread evenly across the bottom and sides of the baking dish.

Assemble the Bread: Place the mostly cooled dough upside-down back into the prepared dish. Evenly scatter all of the mozzarella over the surface, pressing extra cheese firmly into the edges for crispy, Detroit-style cheese frico. Layer the thinly sliced pickles evenly across the top.

Bake Until Crispy: Return to the oven on the bottom rack at 500°F. Bake until the cheese is deeply golden and crisp around the edges. If the edges are crisp but the top needs color, switch on the broiler and watch closely until lightly blistered.

Finish and Serve: Remove from the oven and let cool slightly. Garnish generously with chives and fresh dill. Serve warm with ranch dressing for dipping.