If you’ve ever had a slice of Little Caesars pizza and thought, “This crust is everything,” you’re not alone. The signature Little Caesars pizza crust is thick but soft, chewy yet crisp at the edges, and full of that slightly yeasty, buttery flavor that hits just right — especially when paired with a slather of sauce and melted cheese.
Whether you’re recreating a whole pizza or just want that iconic crust as the base for your own toppings, this copycat recipe gives you the full Little Caesars experience at home.
This dough is easy to make, works well for beginners, and can be made in advance. It’s great for family pizza night, customizable with your favorite sauces and toppings, and delivers a texture that’s close to pan pizza — slightly thick with golden, crunchy edges and a tender interior.
Why You’ll Love This Recipe
This recipe makes a crust that’s both chewy and crisp — thick enough to hold generous toppings but soft enough for that classic “fold and eat” experience.
You can bake it in a round pan, square pan, or even turn it into Crazy Bread or cheesy sticks. Plus, it freezes beautifully, so you can prep a few dough balls and have pizza on demand anytime.
What You’ll Need
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ cups warm water (110°F)
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil (plus more for greasing pan)
- 1 teaspoon salt
- 3½ to 4 cups all-purpose flour
- Cornmeal (for dusting pan, optional)
- Melted butter (for brushing crust after baking, optional)
Pro Tips
- Use warm, not hot water – Water that’s too hot will kill the yeast. Aim for 105–110°F.
- Oil the pan well – This gives the crust that signature golden-brown, almost fried bottom.
- Let it rise twice – One initial rise for the dough and a second after it’s shaped in the pan helps develop flavor and structure.
- Bake on the bottom rack – It ensures the crust gets nice and crispy on the bottom.
- Brush with butter after baking – Optional but highly recommended for that soft, shiny finish.
Tools Required
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or stand mixer with dough hook
- Clean kitchen towel or plastic wrap
- 12-inch round or 9×13 baking pan
- Rolling pin (optional)
- Pastry brush (for butter, optional)
Substitutions and Variations
- Use bread flour: Sub in bread flour for more chew.
- Make it whole wheat: Replace up to 1 cup of all-purpose flour with whole wheat flour.
- Gluten-free version: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your mix doesn’t include it.
- Herbed crust: Add 1 teaspoon dried oregano or garlic powder to the dough.
- Crazy Bread version: Roll into breadsticks instead of pizza and brush with garlic butter and Parmesan.
Make-Ahead Tips
This dough can be made up to 24 hours in advance and stored in the refrigerator. Let it come to room temperature and rise again before baking.
You can also freeze the dough for up to 2 months. Thaw overnight in the fridge, then proceed with shaping and baking.
Instructions
1. Activate the yeast
In a large bowl, stir the warm water and sugar together. Sprinkle the yeast on top and let sit for 5–10 minutes until foamy.
2. Mix the dough
Add olive oil and salt to the yeast mixture. Gradually stir in flour, one cup at a time, until a dough forms. Knead by hand or mixer for 6–8 minutes until smooth and elastic.
3. Let it rise
Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
4. Shape and second rise
Punch down the dough and transfer to a greased pizza pan (sprinkled with cornmeal if using). Press the dough out evenly and let rise again for 20–30 minutes.
5. Add toppings and bake
Preheat oven to 475°F. Top dough with sauce, cheese, and desired toppings. Bake for 12–15 minutes on the bottom rack until the crust is golden and cheese is bubbly.
6. Finish and serve
Optional: Brush crust edges with melted butter before slicing. Let cool slightly, then cut and serve hot.
Leftovers and Storage
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or toaster oven for 8–10 minutes to bring back crispness. You can also freeze baked slices individually and reheat straight from frozen.
Recipe FAQ
1. Can I make this crust thinner like New York-style?
Yes. Use the same amount of dough and stretch it thinner, or divide it for two pizzas. Adjust bake time slightly.
2. What makes Little Caesars’ crust different?
It’s thicker, chewy, and slightly oily — thanks to olive oil in the dough and pan, which creates a crisp, almost fried bottom.
3. Do I need a pizza stone?
No. A regular metal or nonstick pizza pan works perfectly for this style.
4. Can I use instant yeast?
Yes. Skip the bloom step and mix it directly into the dry ingredients, then add warm water.
Bring the Pizza Parlor Home
This Little Caesars-style pizza crust recipe gives you everything you love about takeout — without ever picking up the phone. It’s simple, satisfying, and endlessly adaptable. Whether you top it with classic pepperoni, load it with veggies, or turn it into garlic breadsticks, the crust is your canvas.
Give it a try for your next pizza night and let me know how it turned out. Did it remind you of the real thing? Did your kids go back for thirds? Leave a comment and tell me how your homemade pizza stacked up to your takeout favorite.
