Copycat Little Caesars Stuffed Crust Pizza Recipe – Gooey, Cheesy, and Easy at Home

Love that cheesy ring around the edge of a stuffed crust pizza? You can make it at home with simple ingredients and a quick process. This copycat version delivers a chewy crust, a golden edge, and a melty cheese border that pulls perfectly.

No fancy tools needed—just a baking sheet or pizza stone, your oven, and a little patience. Once you try it, you’ll have a new go-to for pizza night.

Why This Recipe Works

This recipe focuses on a high-hydration dough for chewiness and great oven spring, similar to chain-style pizzas. It uses string cheese sticks for the stuffed crust, which melt neatly and hold their shape as they bake.

A touch of sugar and oil in the dough adds color and a familiar pizzeria flavor. Par-baking the crust slightly keeps the bottom crisp while the cheese inside stays gooey.

Ingredients

• For the Dough (1 large 14-inch pizza):
• 3 cups (360 g) bread flour (or all-purpose, but bread flour is best)
• 1 cup + 2 tbsp (270 ml) warm water (about 105–110°F)
• 2 tsp instant yeast (or active dry)
• 2 tsp sugar
• 1.5 tsp fine sea salt
• 2 tbsp olive oil (plus extra for bowl and pan)

• For the Stuffed Crust:
• 10–12 low-moisture mozzarella string cheese sticks (or cut block mozzarella into 1/2-inch thick batons)

• For the Sauce:
• 1 cup canned crushed tomatoes or tomato sauce
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp salt (to taste)

• For Topping and Finish:
• 2–2.5 cups low-moisture shredded mozzarella cheese
• 20–30 slices pepperoni (optional, classic style)
• 2 tbsp grated Parmesan
• 1 tbsp olive oil or melted butter (for crust edge)
• Garlic salt or a pinch of kosher salt (optional for the rim)

Step-by-Step Instructions

1. Make the dough: In a large bowl, mix warm water, sugar, and yeast. Let sit 5 minutes if using active dry yeast; skip resting if using instant yeast.Add flour, salt, and olive oil. Stir until a shaggy dough forms, then knead by hand 6–8 minutes (or with a mixer 4–5 minutes) until smooth and slightly tacky.
2. First rise: Lightly oil a bowl, place dough inside, cover, and let rise in a warm spot until doubled, about 60–90 minutes. For best flavor, you can refrigerate the dough after it rises for up to 24 hours, then bring to room temp before shaping.
3. Make the sauce: Stir together crushed tomatoes, sugar, garlic powder, onion powder, oregano, basil, and salt. Taste and adjust. Keep it on the thicker side so the crust doesn’t get soggy.
4. Prep your oven and pan: Place a pizza stone or an inverted sheet pan in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly oil a sheet of parchment or a 14-inch pizza pan.
5. Shape the dough: Turn the dough onto a lightly floured surface. Press into a 14–15 inch circle, leaving the outer 1.5 inches a bit thicker. Transfer to parchment or the pan.
6. Add the stuffed crust: Arrange string cheese sticks end-to-end in a ring about 1 inch from the edge. If needed, trim to fit and butt pieces snugly.Fold the outer edge of dough up and over the cheese, pressing firmly to seal. Seal well so cheese doesn’t leak while baking.
7. Optional par-bake: For a crisper bottom, slide the crust (on parchment) onto the hot stone or sheet and bake for 3–4 minutes. Remove before browning. This step helps if your toppings are heavy.
8. Sauce and cheese: Spread a thin layer of sauce—about 1/2 cup to start—leaving the stuffed rim bare. Sprinkle shredded mozzarella evenly. Add pepperoni or your toppings of choice. Avoid overloading; too much can steam the crust.
9. Finish the rim: Brush the stuffed edge with olive oil or melted butter. Sprinkle lightly with Parmesan and a tiny pinch of garlic salt for that pizzeria-style flavor.
10. Bake: Slide the pizza onto the preheated stone or hot sheet pan. Bake 10–13 minutes, until the cheese is bubbly and the crust is deep golden. Rotate once halfway if your oven has hot spots.
11. Rest and slice: Cool on a rack or cutting board for 3–5 minutes. This helps the cheese set. Slice and pull apart that cheesy rim for maximum stretch.

Keeping It Fresh

Let leftovers cool completely, then store slices in an airtight container in the fridge for up to 3 days. For best results, reheat on a skillet over medium heat with a lid for 4–6 minutes, or in a 400°F oven for 8–10 minutes.

Avoid the microwave if you can—it makes the crust tough. You can also freeze baked slices, wrapped well, for up to 2 months.

Benefits of This Recipe

• Budget-friendly: Cheaper than delivery and feeds a crowd.
• Customizable: Control the cheese level, sauce, and toppings.
• Great texture: Chewy crust, crisp bottom, and gooey stuffed edge.
• Weeknight-friendly: Dough is simple, and you can cold-proof it ahead.
• Consistent results: String cheese ensures even melt and easy sealing.

Common Mistakes to Avoid

• Under-sealing the rim: If the edge isn’t pinched tight, the cheese can ooze out. Press firmly all around.
• Too much sauce: Excess moisture softens the crust. Keep it thin and even.
• Skipping preheat: A blazing-hot surface is key to a crisp bottom.
• Overloading toppings: Heavy toppings slow baking and make the center gummy.
• Cold dough shaping: Dough straight from the fridge resists stretching. Let it warm up 30–45 minutes.

Variations You Can Try

• Garlic Butter Crust: Brush the rim with melted butter, minced garlic, and parsley right after baking.
• Three-Cheese Stuffed Edge: Mix mozzarella string cheese with thin batons of provolone and Monterey Jack.
• Spicy Pepperoni: Add crushed red pepper to the sauce and top with hot honey after baking.
• BBQ Chicken: Swap tomato sauce for BBQ sauce, add cooked chicken, red onions, and a cheddar-mozz mix.
• Veggie Supreme: Use mushrooms, bell peppers, onions, olives—just sauté watery veggies first.

FAQ

Can I use pre-made pizza dough?

Yes. Choose a 1-pound ball of refrigerated dough.

Let it sit at room temp until relaxed and stretchy, then proceed with shaping and stuffing the crust.

What if I don’t have a pizza stone?

Use an inverted sheet pan preheated in the oven. Slide the pizza on parchment onto the hot pan for a crisp bottom.

Which cheese works best for the stuffed crust?

Low-moisture mozzarella string cheese is ideal. It melts smoothly, holds its shape, and seals well.

Avoid fresh mozzarella—it releases too much moisture.

How do I prevent the center from being soggy?

Keep the sauce layer thin, avoid watery toppings, and consider a quick 3–4 minute par-bake. Bake on a preheated surface at high heat.

Can I make the dough in advance?

Absolutely. After the first rise, refrigerate the dough in a covered container for up to 24 hours.

Bring it to room temperature before shaping.

How do I get those big cheese pulls?

Slice while the pizza is still hot but not scorching—about 3–5 minutes after baking. Use fresh, good-quality low-moisture mozzarella and don’t overbake.

Is there a gluten-free option?

Use a gluten-free pizza dough mix you trust and handle gently. The stuffed edge still works with string cheese, but sealing may require a light egg wash.

What oven rack should I use?

Bake on the lower-middle rack.

It places the pizza closer to the heat source for better bottom browning without burning the top.

Can I add butter and Parmesan like the takeout version?

Yes. Brush the crust right after baking with melted butter, then sprinkle Parmesan and a pinch of garlic salt for that signature finish.

Wrapping Up

This copycat Little Caesars stuffed crust pizza hits all the notes—chewy, cheesy, and satisfyingly crisp. With a reliable dough, string cheese for the rim, and a hot oven, you’ll get consistent results every time.

Make it classic with pepperoni or switch it up with your favorite toppings. Either way, you’re getting takeout-style comfort straight from your kitchen. Enjoy pizza night done right.