Little Caesars Recipe

Place warm water (105–115°F / 40–46°C) in a large bowl. Stir in sugar and sprinkle yeast over the surface. Let sit 5–10 minutes until foamy.

Add olive oil, salt, and about 2 cups of flour to the yeast mixture. Stir with a wooden spoon or dough hook until combined.

Gradually add remaining flour, 1/2 cup at a time, mixing until dough comes together and pulls away from the bowl. Dough should be slightly tacky but manageable.

Turn dough onto a lightly floured surface and knead by hand 6–8 minutes (or 4–5 minutes with a stand mixer and dough hook) until smooth and elastic. Add a teaspoon of water or a tablespoon of flour if dough is too dry or sticky.

Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Punch down dough and divide into two equal pieces (for two 12–14-inch pizzas). Let rest 10 minutes before shaping.

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (don’t brown).

Add crushed tomatoes and tomato paste, stir to combine. Reduce heat to low and simmer 10–12 minutes, stirring occasionally to thicken slightly.

Stir in dried oregano, dried basil, sugar, salt, and black pepper. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on a middle rack and preheat. If using baking sheets or the Little Caesars-style deep pan, prepare those instead.

If using pizza stone or baking sheet, sprinkle cornmeal or semolina on a pizza peel or the back of a baking sheet to prevent sticking. If using a deep-dish style pan, lightly oil the pan and sprinkle cornmeal.

Working with one dough ball at a time, press dough on a lightly floured surface into a 12–14-inch round. For Little Caesars-style, press dough into a lightly greased and cornmeal-dusted round pizza pan, stretching to the edges to create an even thin crust.

Spread an even layer of cooled sauce over the dough, leaving a 1/2-inch rim bare around the edge.

Evenly distribute about half the shredded mozzarella over the sauce (about 2 cups per pizza). Arrange pepperoni slices in a single layer to cover the cheese. Add remaining cheese on top of the pepperoni if you prefer a cheese-over-pepperoni look (optional).

Place the assembled pizza on the preheated stone or in the oven on the middle rack. Bake 10–12 minutes, or until crust is golden at the edges and cheese is bubbly and starting to brown. Baking time may vary with oven; check at 8 minutes.

While pizza bakes, combine melted butter, garlic powder, and dried parsley in a small bowl to make a finishing brush.

Remove pizza from oven and immediately brush the crust edge with the garlic butter mixture. Let rest 2–3 minutes, then slice.

Repeat assembly and baking for the second dough ball. Serve hot.