Guy's Snacks "dill Dough ™ Pizza" Recipe

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, lightly oil it. Lightly flour a work surface with the 2 tbs flour.

Shape dough: On the floured surface, press or stretch the 1 lb dough into a 12–13 inch round, leaving a slightly thicker edge for a rim. If dough resists, let rest 10 minutes then continue. Brush the rim lightly with 1 tbs olive oil.

Transfer the shaped dough to a piece of parchment or a well-floured pizza peel to make transferring to the hot stone/sheet easier.

Make the ranch spread: In a small bowl combine 3 tbs prepared ranch, 2 tbs sour cream, and 1 tbs mayonnaise. Stir until smooth.

Season the sauce by folding in 1 tsp finely chopped fresh dill, 1 tsp lemon juice, and 1/4 tsp black pepper. Taste and adjust — it should be tangy and herb-forward. Reserve about 1 tbs of this mixture for drizzling after baking if desired (or reserve the 2 tbs extra ranch listed under optional finishes).

Spread 2–3 large spoons (about 3–4 tbs) of the ranch mixture evenly over the stretched dough, leaving the outer 1/2–3/4 inch edge bare to crisp and brown.

Distribute cheese: Evenly scatter the 8 oz shredded Grande mozzarella over the ranch layer to cover but not overload the pizza.

Add pickles and banana peppers: Arrange the 6 thin dill pickle slices across the pizza in an even pattern. Scatter the 2 tbs banana pepper rings on top of the cheese and pickles so their briny tang is balanced across the pie.

Season lightly with 1/4 tsp coarse kosher salt and 1/8 tsp cracked black pepper over the cheese and pickles. If you like heat, sprinkle 1/4 tsp red pepper flakes sparingly.

Bake: Using the peel or by transferring the parchment, slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbling and slightly blistered. Exact time depends on oven and dough thickness.

Finish: Remove pizza from oven and let rest 2 minutes. Scatter 1 tbs finely chopped fresh dill over the hot pizza to lend a fresh herb note. If you reserved 1 tbs ranch (or the 2 tbs extra), drizzle it in a thin zigzag over the pizza right after baking.

Slice and serve: Slice into 6–8 slices. Serve immediately so cheese is melty and pickles retain some snap.

For an extra tangy finish, serve with additional ranch for dipping. For more heat, offer crushed red pepper at the table.