Form the Pizza Dough (13 ounce) into a ball, set it down on a liberally floured surface, and sprinkle the top with flour to prevent sticking to the surface.
Cover dough ball with a sheet of plastic wrap so isn't exposed directly to the air. Let sit for 1 hour.
After 30 minutes, place a pizza stone in your oven. Preheat the oven to 550 degrees F (290 degrees C). This should be the maximum temperature setting on most ovens. Let the oven heat up for another 30 minutes so the stone gets super hot.
Prepare your pizza by stretching out the dough ball into a 12-inch diameter pie. Try not to touch the edges of the pie while stretching to keep all the air inside the crust.
Transfer the pie onto a liberally floured pizza peel or the back side of a baking sheet pan to slide onto your stone in the oven in the next steps.
Drizzle the Extra-Virgin Olive Oil (1 tablespoon) on the pie. Sprinkle on top the Garlic (1 tablespoon) and Dried Oregano (1/2 teaspoon).
Next, top the pie with the Shredded Mozzarella Cheese (1 cup). Finally, top the pie with the Dill Pickle Coins (1/2 cup) and sprinkle on top the Dried Dill Weed (1/4 teaspoon).
Carefully transfer the pie onto baking stone inside the oven by sliding it off your peel/sheet. Reduce oven temperature to 500 degrees F (260 degrees C) and bake for 10-12 minutes, or until golden brown on the crust. Serve warm.