I made this pizza dough on a random Thursday night when we had nothing planned for dinner and a serious craving for something cheesy and homemade. I was trying to recreate that signature Little Caesars texture — soft and chewy on the inside, with a golden, slightly crispy bottom. And honestly? This version hits the mark better than I expected.
The best part is, it’s simple. No fancy flours or overnight proofing. Just a warm, pillowy dough that’s ready to hold whatever toppings your family loves. Around here, that usually means pepperoni and extra cheese — but you can do whatever works for your crew.
Why You’ll Love This Recipe
This dough recipe brings that classic soft-and-chewy Little Caesars crust right into your own kitchen — without needing special ingredients or long rise times. It’s fast enough for a weeknight but still gives you that fresh, from-scratch flavor that store-bought crusts just don’t have.
You can make one large pizza or divide the dough into two medium ones, and it works great in the oven or on a pizza stone. It’s kid-approved, budget-friendly, and super forgiving — perfect for family pizza nights where everyone wants something a little different.
What You’ll Need
For the Dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon granulated sugar
- ¾ cup warm water (110°F)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil (plus more for greasing)
Optional Toppings:
- Pizza sauce
- Mozzarella cheese
- Pepperoni or favorite toppings
Pro Tips
- Make sure your water is warm — not hot — to activate the yeast properly.
- Let the dough rest for at least 10 minutes before shaping for best texture.
- A light dusting of cornmeal on the pan helps mimic that classic bottom crust.
- Use a rolling pin for thinner crust or just press it out with your hands for thicker.
- For extra flavor, brush the crust edges with garlic butter before baking.
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Clean kitchen towel or plastic wrap
- Baking sheet or pizza stone
- Rolling pin (optional)
Substitutions & Variations
- Flour: Bread flour can be used for a chewier crust.
- Yeast: Instant yeast works too — skip the proofing step and mix directly.
- Oil: Try melted butter or avocado oil instead of olive oil for a different flavor.
- Sweet crust: Add 1 more teaspoon of sugar for a hint of sweetness, like some Little Caesars locations use.
- Cheesy crust: Stuff the edges with mozzarella sticks before baking.
Make Ahead Tips
You can make this dough up to 24 hours ahead. After kneading, cover the bowl and refrigerate. Bring to room temperature before shaping. It also freezes well: just wrap tightly after the first rise and store for up to 2 months. Thaw in the fridge overnight and then let sit at room temp for 30 minutes before baking.
Instructions
1. Proof the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
2. Mix the Dough
In a large bowl, add flour and salt. Pour in the yeast mixture and olive oil. Stir until a dough begins to form.
3. Knead
Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes until smooth and elastic. Add a bit more flour if it’s too sticky.
4. Let it Rise
Place dough in a lightly oiled bowl. Cover with a towel or plastic wrap and let rise in a warm spot for 30–45 minutes, or until nearly doubled.
5. Shape the Dough
Preheat oven to 475°F. Punch down the dough and shape it onto a greased pizza pan or stone. Stretch to desired thickness.
6. Top and Bake
Add your sauce, cheese, and toppings. Bake for 12–15 minutes or until the crust is golden and cheese is bubbling.
Serving Suggestions
- Serve hot with ranch, marinara, or garlic butter for dipping.
- Slice into strips for kid-friendly pizza sticks.
- Add a side salad or fruit for a balanced weeknight meal.
- Try mini pizzas using the same dough — fun for kids to build their own.
- Make cheesy breadsticks using half the dough and just garlic + cheese.
Leftovers & Storage
Leftover pizza slices can be wrapped and stored in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F for 5–7 minutes to get that crisp edge back. You can also freeze baked pizza — wrap in foil and store in a freezer bag for up to 1 month.
Nutrition & Benefits
This homemade dough is made with just a few pantry ingredients — no preservatives, no artificial flavors. You’re in control of the toppings, oil, and portion sizes, making it healthier than most takeout options. Plus, baking at home saves money and lets the whole family get involved in choosing what goes on top.
Recipe FAQ
Can I make this dough without a stand mixer?
Yes — it’s super easy to mix and knead by hand.
What if my dough isn’t rising?
Check your yeast and water temp. It should be warm (about 110°F), not hot.
Can I use this for breadsticks or calzones?
Absolutely — it’s a great all-purpose pizza dough.
What’s the best way to get a crispy bottom?
Use a preheated pizza stone or sprinkle cornmeal on the baking sheet.
Can I double the recipe?
Yes! Just double all the ingredients and divide the dough in half after rising.
The Final Slice
There’s something satisfying about making pizza from scratch — especially when it tastes this close to the real thing. This dough is soft, chewy, and super forgiving, which makes it perfect for busy weeknights, casual weekends, or letting the kids jump in and help. Around here, it’s one of those recipes we come back to over and over.