Prepare the dough: In a large mixing bowl, combine the strong bread flour, fast-action dried yeast, caster sugar, and fine sea salt. Make a well in the centre and pour in the olive oil and lukewarm water. Mix with a wooden spoon or your hands until a shaggy, sticky dough forms. You'll see the flour absorb the water, and the mixture will smell faintly yeasty.

Knead until smooth: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away from you with the heel of your hand, folding it back, and turning it. The dough will start rough and tacky, but as you work, it will become silky, elastic, and smooth to the touch. When it springs back when gently pressed, it's ready.

First prove: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp tea towel or cling film and leave in a warm, draught-free spot for 1 hour, or until it has doubled in size. You'll notice the dough feels airy and puffs up significantly, with a network of small bubbles visible on the surface.

Make the garlic ranch base: While the dough proves, whisk together the buttermilk, mayonnaise, minced garlic, fresh dill, fresh chives, onion powder, and black pepper in a small bowl. The mixture should be pale, creamy, and speckled with green herbs. The aroma will be punchy with garlic and fresh herbs. Set aside for the flavours to meld.

Shape the pizza: Preheat your oven to its highest setting (usually 240°C/220°C fan/Gas Mark 9) with a baking sheet or pizza stone inside. Knock back the risen dough on a floured surface, then divide it into two equal pieces. Stretch or roll each piece into a rough 30cm round, aiming for a slightly thicker edge. You should hear a gentle tearing sound as you stretch the gluten.

Assemble the pizza: Carefully transfer one dough round to a piece of floured baking paper. Spread half of the garlic ranch base evenly over the surface, leaving a 2cm border around the edge. The sauce should look thick and creamy, covering the dough completely. Sprinkle over half the grated mozzarella, then arrange half the pickle slices in a single, even layer. Finally, scatter over half the grated Parmesan.

Bake to perfection: Slide the pizza (still on the baking paper) directly onto the preheated baking sheet or stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and lightly blistered in spots. You'll hear a sizzle from the cheese, and the kitchen will fill with a warm, buttery, herby aroma. The base should be crisp and golden underneath when lifted.

Rest and serve: Slide the baked pizza onto a wire rack and let it rest for 3-4 minutes. This crucial step allows the cheese to set slightly, preventing it from sliding off when you cut it. You'll see the steam rising, and the crust will firm up. Slice and serve while still hot, with extra fresh dill scattered on top if you like.