There’s a reason why Little Caesars pizza has such a loyal following — it’s that classic, chewy crust with a slightly crisp edge and just the right amount of softness in the center.
Whether you’re a fan of their signature “Hot-N-Ready” pies or love their deep-dish square slices, the foundation is always the same: that iconic, slightly buttery, and satisfying dough.
If you’ve ever wanted to recreate Little Caesars-style pizza dough at home, this recipe brings you as close as it gets. Made with simple pantry staples and a short rise time, it’s perfect for weeknight dinners, family pizza nights, or even game day spreads.
And the best part? You can customize it exactly how you like it — from thin crust to pan pizza, or even cheesy breadsticks.
Why You’ll Love This Recipe
This dough strikes the perfect balance between chewy and tender, with enough structure to hold generous toppings and enough softness to stay satisfying bite after bite. It’s easy to work with, freezes well, and uses everyday ingredients.
Whether you’re baking in a regular oven or a pizza stone, this dough gives you consistent results with a flavor that rivals the real thing.
What You’ll Need
Dough Ingredients:
- 1 cup warm water (110°F)
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- 1 tablespoon granulated sugar
- 2 ½ cups all-purpose flour (plus extra for kneading)
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for greasing pan)
- Optional: 1 tablespoon dry milk powder (adds tenderness, similar to commercial dough)
Pro Tips
- Check your water temperature – Keep it around 110°F. Too hot will kill the yeast, too cold won’t activate it properly.
- Knead well for structure – Kneading develops gluten, which gives the dough that chewy, stretchy pizza texture.
- Let it rise in a warm spot – A slightly warm oven (turned off) or sunny windowsill can help your dough rise more quickly.
- Don’t overload with flour – Add just enough to keep the dough from sticking, but too much will make the crust dense.
- Oil your baking pan generously – This helps create the classic Little Caesars golden-bottomed crust and gives a hint of crispness.
Tools Required
- Large mixing bowl or stand mixer with dough hook
- Wooden spoon or silicone spatula
- Kitchen towel or plastic wrap
- Rolling pin (optional)
- Pizza pan or baking sheet
- Oven or pizza stone
- Measuring cups and spoons
- Pastry brush (for oiling the crust, optional)
Substitutions and Variations
- Flour: Bread flour will yield a slightly chewier crust. Whole wheat flour can be used for up to 50% of the total.
- Oil: Swap olive oil for vegetable oil to mimic the more neutral taste of fast-food-style dough.
- No dry milk powder? It’s optional, but if you want a softer dough, substitute with 2 tablespoons of warm milk instead of water.
- Make it garlic crust: Brush the edges with garlic butter before baking.
- Add seasoning: Mix in Italian herbs or garlic powder directly into the dough for extra flavor.
Make-Ahead Tips
You can prepare the dough up to 24 hours ahead and let it rise slowly in the fridge. Just let it come back to room temperature for 30–45 minutes before shaping.
You can also freeze the dough after the first rise — just wrap tightly in plastic and thaw overnight in the refrigerator before using.
Instructions
1. Activate the yeast
In a large bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until it becomes foamy and bubbly.
2. Mix the dough
Add flour, salt, olive oil, and dry milk powder (if using) to the yeast mixture. Stir with a spoon or mix with a dough hook until the dough comes together. Knead for 8–10 minutes until smooth and elastic.
3. First rise
Form the dough into a ball, place it in a greased bowl, and cover with a kitchen towel or plastic wrap. Let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
4. Shape and rest
Punch down the dough and transfer to a lightly floured surface. Roll or stretch it into your desired shape (round or rectangle). Place onto an oiled pizza pan or baking sheet and let rest for 10–15 minutes while you preheat the oven.
5. Top and bake
Add sauce, cheese, and desired toppings. Bake at 475°F for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbling.
6. Slice and serve
Let the pizza cool for 2–3 minutes before slicing. Serve hot with your favorite dipping sauces or sides.
Leftovers and Storage
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or 375°F oven for 8–10 minutes for best results. You can also freeze individual slices and reheat directly from frozen at 400°F for 12–15 minutes.
Recipe FAQ
1. Can I use this dough for deep dish or pan pizza?
Yes. Press the dough into a well-oiled pan and let it rise for 10–15 minutes before topping and baking. Bake at 425°F for 15–18 minutes.
2. Can I use instant yeast instead of active dry yeast?
Yes. You can skip the proofing step and mix the yeast directly into the dry ingredients. Use the same amount.
3. Why is my crust not browning?
Make sure your oven is fully preheated to a high temperature. You can also move the pizza closer to the heating element during the last few minutes.
4. How can I get a crispier bottom crust?
Preheat your baking sheet or use a pizza stone that’s been heated in the oven. Also, don’t overload the pizza with sauce or toppings.
The Perfect Dough for Pizza Night
This Little Caesars-style pizza dough recipe gives you the chewy, satisfying base for a pizza that feels straight from a pizzeria. Whether you top it with classic pepperoni, veggies, or try a deep-dish version, this dough holds up beautifully and delivers on both taste and texture.
If you try this recipe, let me know how it turned out in the comments. I’d love to hear what toppings you used, how you baked it, and whether it passed the family test.
