Preheat oven to 425F with a rectangular baking stone on the middle rack.

Combine and mix water, oil and salt in a measuring cup on a scale. Pour flour into KitchenAid mixing bowl and make a hole in the center of the flour in the bowl. Pour in water and oil mixture and gently fold flour from edges of the bowl with a soft spatula toward the center until the dough begins to form and doesn’t stick to the edges of the bowl. Mix dough with dough hook attachment for about five minutes. Form dough into a ball and cover with plastic wrap to restore at least 30 minutes.

Combine all ingredients for sauce into a jar and shake vigorously. Set aside.

Thinly slice pickles.

Press dough ball into a rectangular shape with hands on a clean kitchen counter. Press with rolling pin until double in size. Spread a few drops of olive oil to rolled surface and spread with fingertips then fold the dough onto itself. Roll again and repeat olive oil application. Fold once again. Roll the dough very thinly until it can reaches the 12″ x 18″ dimensions of a heavy duty baking sheet. Place dough on a piece of parchment paper on a heavy duty baking sheet.

Add garlic sauce in a circular motion with a spoon until it covers dough surface. Sprinkle mozzarella evenly over sauce. Distribute pickles over cheese and dash dill weed over the cheese.

Bake for 15 minutes on the baking stone in the oven. Remove and allow to rest for 5 minutes before slicing and serving.