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Close-up of a freshly baked pepperoni pizza with golden crust and melted cheese

Little Caesars Pepperoni Pizza

Bring the bold, crave-worthy flavor of Little Caesars straight to your kitchen with this spot-on copycat recipe. With a crispy-bottomed crust, zesty seasoned tomato sauce, bubbling mozzarella cheese, and a heavy-handed layer of pepperoni, it's everything you love about fast food pizza—without ever picking up the phone
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Prep Time 1 hour
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 310 kcal

Equipment

  • Oven preheated to 475°F / 245°C
  • Pizza stone or baking sheet
  • Rolling pin
  • Mixing bowls
  • Measuring cups & spoons
  • Pastry brush for oiling crust
  • Pizza cutter or large knife

Ingredients
  

Dough:

  • 2¼ tsp active dry yeast 1 packet
  • 1  tsp sugar
  • ¾  cup warm water 100–110°F
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tnsp olive oil plus more for greasing

Sauce:

  • ¾ cup  canned tomato sauce
  • ½  tsp sugar
  • ½  tsp garlic powder
  • ½  tsp onion powder
  • ½  tsp dried oregano
  • ¼ tsp salt

Toppings:

  • 1½ shredded low-moisture mozzarella cheese
  • 25–30 pepperoni slices
  • 1 tbsp  olive oil for brushing crust
  • pinch of cornmeal for baking sheet Optional

Instructions
 

  • Make the Dough:
    In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
    In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir to form a shaggy dough.
    Knead on a floured surface for 7–8 minutes until smooth and elastic.
    Place in a greased bowl, cover, and let rise in a warm spot for 45 minutes or until doubled in size.
    Close-up of homemade pizza dough in a glass bowl, ready to rise
  • Prepare the Sauce:
    While dough is rising, mix all sauce ingredients in a small saucepan.
    Simmer on low for 10 minutes, stirring occasionally. Set aside to cool.
    Bowl of tomato sauce with dried herbs and salt on a wooden surface, ready to be mixed
  • Assemble the Pizza:
    Preheat oven to 475°F. Place a pizza stone inside if using.
    Roll dough into a 12-inch circle. Place on a lightly oiled or cornmeal-dusted baking sheet.
    Spread a thin layer of sauce over the dough, leaving a ½-inch border.
    Sprinkle mozzarella evenly over sauce, then top with pepperoni slices.
    Brush crust edge with olive oil.
    Unbaked pepperoni pizza with mozzarella and tomato sauce in a round baking dish
  • Bake & Serve:
    Bake pizza on the lower rack for 12–15 minutes until crust is golden and cheese is bubbly and beginning to brown.
    Let cool for 2–3 minutes, then slice and enjoy!
    Baked pepperoni pizza with bubbly cheese and crispy crust on a white surface

Video

Notes

Nutrient Amount per Slice
Calories 310 kcal
Carbohydrates 32 g
Protein 12 g
Fat 15 g
Serving Size ~125 g
Saturated Fat 6 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 620 mg
Potassium 210 mg
Fiber 2 g
Sugar 3 g
Vitamin A (IU) 500 IU
Vitamin C 2 mg
Calcium 180 mg
Iron 2.1 mg
 

Cooking Tips

  • Crispier Crust: Use a pizza stone or bake directly on an inverted baking sheet preheated in the oven.
  • Pepperoni Curl: Use thin-sliced or old-world style pepperoni for that classic curled and crispy look.
  • Cheese Mix: Want extra gooeyness? Try a 50/50 mix of mozzarella and provolone.
  • Make Ahead: Dough and sauce can be made a day in advance and refrigerated.
Keyword Homemade Pizza, Pepperoni, Recipe