Original Little Caesars Dough Recipe

Little Caesars dough used to hit different. Back before they started changing things. The bottom had that soft chew with a little grit, the top puffed just enough, and it actually tasted like something — not just cheap white bread under sauce.

I’ve missed that crust for years.

I started working on this copycat pizza dough recipe after making little caesars garlic butter and crazy sauce copycats (you might’ve seen those). I kept it honest — warm water, bread flour, no weird stuff — and this version comes real close.

If you’ve been craving that old-school bite, this is the copycat little caesars dough to make.

Why is Little Caesars Dough Different from Other Pizza Dough?

Little Caesars dough is a bit different from most regular pizza doughs because of how soft and chewy it turns out. The key here is bread flour, which gives the crust a heartier bite without being tough.

Also, the dough doesn’t get overly crispy or thin like some New York-style pizzas — instead, it’s soft on the inside with a slightly golden outer crust.

Another thing? It’s not greasy, but it has a nice flavor from the little bit of oil in the dough. This keeps it tender and easy to stretch, especially for beginner pizza makers. I’ve found this dough way more forgiving than others I’ve tried.

Little Caesars Dough Ingredients

• 1 ⅓ cups warm water (around 110°F)
• 2 teaspoons instant yeast (or 1 packet of fast-rise yeast)
• 1 tablespoon granulated sugar
• 2 teaspoons vegetable oil (or olive oil if you prefer)
• 1 teaspoon salt
• 3 cups bread flour (you can use all-purpose, but bread flour gives better chew)
• Extra flour for kneading
• Non-stick spray or oil for greasing the bowl
• Plastic wrap for covering

How to Make Little Caesars Dough

Step 1. Get the Yeast Going

Start by pouring the warm water into a large mixing bowl. Sprinkle in the yeast and sugar. Give it a quick stir and let it sit for 5 minutes. You should see little bubbles forming — that means your yeast is alive and kicking!

Step 2. Add Oil and Salt

Stir in your oil and salt right into the bowl with the yeast water. This is what gives the dough some flavor and softness.

Step 3. Mix in the Flour

Now, add in your flour one cup at a time. I use a wooden spoon here — it just works better for mixing dough. Keep going until it starts to form a shaggy, sticky dough. That’s normal — don’t worry if it’s not smooth yet.

Step 4. Time to Knead

Turn your dough out onto a clean, floured counter. Knead it with the heel of your hand, pushing forward, folding it back, and repeating. Add just a sprinkle of extra flour if it sticks too much.

I usually only need about ¼ cup extra flour max. Knead for 5 minutes until the dough feels soft and elastic.

Step 5. Let it Rise

No need to wash the bowl — just spray it or rub it with a bit of oil. Place your dough ball inside, smooth side down first, then flip it.

Cover with plastic wrap and let it rise somewhere warm for 1 to 2 hours. It should double in size.

Step 6. Shape the Dough

Once it’s risen, punch it down gently. Fold the edges into the middle, then turn it out onto your counter again. Cut it in half and shape each piece into a ball by tucking the edges under and rolling it gently.

Step 7. Rest or Store

Lay the dough balls on a greased tray or parchment-lined sheet. Cover them with plastic wrap.

• To use the same day: Let them rest for 15–20 minutes before shaping your pizza.
• To store: Pop them in the fridge for up to 2 days. Or wrap and freeze for later.

Recipe Notes (Tips and Tricks)

1. Water temp matters – Too hot and it kills the yeast, too cold and it won’t activate. I always test with my finger — it should feel like warm bath water.
2. Don’t over-flour – It’s tempting to add more, but too much flour makes tough dough.
3. Rest the dough – Even just 15 minutes before stretching helps a lot.
4. Freeze in balls – It’s easier to thaw and use later when stored as individual balls.
5. Olive oil works too – If you’re out of veggie oil, olive oil is just fine.

Pizzas You Can Make with This Dough

I love how this dough works for all kinds of pizzas. I’ve made classic pepperoni, veggie-loaded pies, and even my version of garlic butter crust pizza (you might’ve seen that hot n juicy garlic butter sauce on my blog!).

This dough holds up well to heavier toppings, and it stretches easily without tearing. Sometimes I shape it thicker for a deep-dish feel or stretch it thin when I want a quicker bake. You could even roll out mini personal pizzas for the kids.

Watch Out for These Mistakes While Making The Dough

I’ve had my fair share of dough flops, so let me help you avoid them:

• Too much flour – Makes the crust dry and hard.
• Not kneading enough – You need to knead for at least 5 minutes to build that chewy texture.
• Yeast isn’t active – If your water’s too hot, it can kill the yeast. Check that bubble action!
• Cold environment – Dough needs a warm space to rise. Try placing the bowl near the oven or a sunny window.
• Skipping the resting step – That 15-minute rest makes stretching the dough much easier.

How to Store Little Caesars Dough Recipe

Once shaped into balls, keep dough in the fridge (covered) for up to 2 days or freeze for up to 3 months. Let thaw overnight in the fridge before using.

Little Caesars Dough FAQs

1. Can I use all-purpose flour instead of bread flour?

Yes, you can! Bread flour gives the dough more chew, but all-purpose flour still makes a great pizza crust. The texture might be a little softer.

2. How do I know when the dough has risen enough?

It should double in size and feel soft when you press it. If you gently poke the dough and it springs back slowly, it’s ready.

3. Can I freeze the dough?

Absolutely! Wrap the dough balls tightly in plastic wrap and freeze. When ready to use, thaw in the fridge overnight and let rest at room temp before baking.

4. My dough didn’t rise. What went wrong?

Check your yeast — it could be expired. Also, make sure your water wasn’t too hot or cold. A cold kitchen can slow down rising too.

5. Can I make this dough ahead of time?

Yes! You can prepare the dough, let it rise, divide it, and store it in the fridge for up to 2 days. It actually develops more flavor this way.

6. Why is my dough tearing when I stretch it?

If the dough tears easily, it may need more resting time. Letting it sit at room temp for 20 minutes softens the gluten, making it easier to stretch.

7. Do I need a pizza stone?

Nope! A regular baking sheet works fine. Just sprinkle a little cornmeal or flour underneath so it doesn’t stick.

8. Can I use this dough for breadsticks?

Yes, and it’s delicious! Roll into strips, brush with garlic butter, and bake. I’ve done this and served with marinara — always a hit!

9. How thick should I roll the dough?

That depends on your preference. For a Little Caesars-style crust, I roll it about ¼ inch thick. It puffs up a bit in the oven.

10. Can I use this for pan pizza?

You sure can. Just press the dough into a greased pan and let it rest before baking. It makes a nice soft crust with crisp edges.

I bet this pizza dough will be taste like same as Little Caesars one. With this pizza dough you can make their popular pizza like HOT-N-READY, ExtraMostBestest, 5 Meat Feast & almost all.

I’d love to hear how it turned out! Drop your thoughts in the comments or tag me if you share your creation. And don’t forget to follow me on Pinterest for more home-style recipes just like this one.