Little Caesars Recipe

In a large bowl or the bowl of a stand mixer, combine 1 cup warm water (100–110°F/38–43°C), 2 tsp instant yeast, and 1 tbsp sugar. Stir briefly and let sit 5 minutes until foamy.

Add 2 tbsp olive oil and the remaining 0.75 cup warm water to reach total 1.75 cups. Stir to combine.

Add 4.5 cups all-purpose flour and 2 tsp salt. If using a stand mixer, use the dough hook and mix on low until the dough comes together, about 2–3 minutes. Increase speed to medium and knead 4–6 minutes until smooth and elastic. By hand, turn dough onto a floured surface and knead 8–10 minutes.

If dough is sticky, add up to 2 tbsp more flour, 1 tbsp at a time. The dough should be soft and slightly tacky but not sticky.

Form dough into a ball, lightly oil it, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

When risen, punch dough down and divide into two equal portions for two 12–14" pizzas (or three smaller pies). Let rest 10 minutes before shaping.

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1 minute to make a roux, stirring constantly.

Gradually whisk in 1 cup whole milk, smoothing lumps, and cook until slightly thickened, 2–3 minutes.

Lower heat and whisk in 2 oz cream cheese until melted and smooth.

Add 1.5 cups shredded mozzarella, 0.5 tsp salt, and 0.25 tsp garlic powder. Stir until cheese is fully melted and sauce is smooth. Remove from heat and keep warm.

In a small bowl, whisk together 1 cup crushed tomatoes, 2 tbsp tomato paste, 1 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.5 tsp sugar. Taste and adjust seasoning.

Let sauce sit 10–15 minutes to allow flavors to meld. No cooking required for this quick pizza sauce.

Preheat oven to 500°F (260°C) at least 30 minutes before baking with a pizza stone or inverted heavy baking sheet on the middle rack. If using a pizza steel/stone, heat longer for best results.

On a lightly floured surface, stretch or roll one portion of dough into a 12–14" circle, leaving a slightly thicker rim for the crust. If you want stuffed-cheese crust like Little Caesars' DEEP!DEEP! dish, roll the edge out a little further to create a lip for tucking.

If making a stuffed/pepperoni-filled edge: lay a thin rope of the prepared cheese sauce (cooled until thick enough to pipe) or place small logs of shredded mozzarella around the outer edge, fold the dough edge over and crimp to seal. Press gently to secure.

Transfer stretched dough to a well-floured pizza peel or parchment on a baking sheet. Spread an even layer of the tomato sauce over the dough, leaving the outer crust bare (or covering if stuffed).

Scatter 1.5 cups shredded mozzarella evenly over the sauce, then arrange pepperoni slices to cover the pizza in a single layer. Reserve remaining cheese for a second pizza or extra topping.

Sprinkle 2 tbsp grated Parmesan and 1 tsp Italian seasoning over the top; add red pepper flakes if desired.

Slide pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbly and slightly browned. Baking time will vary by oven and pizza thickness—start checking at 7–8 minutes.

If baking two pizzas, repeat shaping and topping steps and bake one at a time unless your oven can handle both on different racks while maintaining heat.

In a small bowl, mix 2 tbsp melted butter with 0.5 tsp garlic powder and 0.5 tsp dried parsley. Brush the warm crust lightly with this garlic butter for shine and flavor.

Allow pizza to rest 2–3 minutes, then slice. Serve hot with any remaining cheese sauce for dipping, if desired.