Copycat Little Caesars Pretzel Crust Pepperoni Pizza

Why You’ll Love This Recipe

• Real pretzel-laugen finish on the crust for that signature deep bronze color and snap.
• Ultra-creamy cheese sauce base topped with stretchy low-moisture mozzarella.
• Classic pepperoni curls and crisp edges, just like your favorite chain pie.
• Buttery mall-pretzel vibes from a generous post-bake butter brush.

Grocery List

• Produce: Optional fresh parsley or chives for garnish
• Dairy: Whole milk, unsalted butter, mild cheddar, American cheese (or prepared cheese sauce), low-moisture mozzarella
• Pantry: Bread flour, instant yeast, sugar, olive oil, kosher salt, pretzel/coarse salt, garlic powder, paprika, pepperoni, food-grade lye or baking soda, parchment paper

Full Ingredients

Pretzel Pizza Dough (homemade) — makes one 12-inch pizza

• 2 3/4 cups (330 g) bread flour
• 3/4 cup + 2 tbsp (200 ml) warm water, 105–110°F (40–43°C)
• 1 tsp instant yeast (3 g)
• 1 tsp sugar (4 g)
• 1 1/2 tsp fine sea salt (9 g)
• 1 tbsp olive oil (15 ml)

Shortcut: Substitute 1 lb (450 g) store-bought pizza dough, room temperature.

Laugen (Pretzel) Bath — choose one

• Option A (authentic lye): 1 quart (950 ml) water + 25–30 g food-grade lye (about 2 tbsp)
• Option B (baking soda): 1 quart (950 ml) water + 2/3 cup (150 g) baking soda
• Safety: Use stainless steel or enameled cookware; avoid aluminum. Wear gloves and eye protection for lye. Always add lye to water, never water to lye.

Creamy Cheese Sauce (makes about 1 cup; use 2/3–3/4 cup)

• 1 tbsp unsalted butter (14 g)
• 1 tbsp all-purpose flour (8 g)
• 3/4 cup whole milk (180 ml)
• 1 cup (4 oz / 113 g) mild cheddar, finely shredded
• 2 oz (55 g) American cheese, chopped
• 1/8 tsp garlic powder
• Pinch paprika
• 1/8 tsp kosher salt, or to taste
• Shortcut: 3/4–1 cup prepared cheddar cheese sauce

Toppings & Finish

• 6 oz (170 g) low-moisture mozzarella, shredded
• 3 oz (85 g) pepperoni slices
• 1–1 1/2 tsp pretzel or coarse salt (for the dipped rim)
• 2 tbsp unsalted butter, melted (for brushing after baking)
• Optional: 1/8 tsp garlic powder stirred into the melted butter
• Optional garnish: chopped parsley or chives

Step-by-Step Instructions

Step 1: Make the dough (or temper store-bought)

For homemade dough: In a bowl, whisk warm water, yeast, and sugar. Rest 5 minutes until foamy. Add bread flour and salt; mix until shaggy. Knead by hand 8–10 minutes (or 6 minutes in a stand mixer) until smooth and elastic. Knead in the olive oil until the dough turns satiny. Place in a lightly oiled bowl, cover, and rise until doubled, 60–75 minutes at room temperature.

If using store-bought dough: Keep it in its bag at room temperature for 45–60 minutes so it relaxes and stretches easily.

Step 2: Make the creamy cheese sauce

In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in milk; simmer, whisking, until slightly thick, 2–3 minutes. Off heat, stir in cheddar and American cheese until smooth. Season with garlic powder, paprika, and salt. Cool to just warm; it should be spreadable, not runny.

Step 3: Preheat the oven and set up the laugen bath

Place a pizza stone/steel (or an inverted heavy baking sheet) on the center rack and preheat to 500°F (260°C) for at least 30 minutes. Line a pizza peel or upside-down sheet pan with parchment.

In a wide stainless or enameled skillet or pot, prepare the bath: For lye, heat 1 quart water to 140–160°F (60–71°C). Wearing gloves and eye protection, slowly sprinkle in 25–30 g food-grade lye while stirring until dissolved. Do not boil. For baking soda, bring 1 quart water with 2/3 cup baking soda to a strong simmer and keep it just below a boil. Never use aluminum cookware.

Step 4: Shape the pizza base

On a lightly floured surface, shape the dough into a 12-inch round with a 1-inch raised rim. Transfer to the parchment-lined peel or sheet. If the dough is very soft, refrigerate 10 minutes to firm up, which makes dipping easier.

Step 5: Laugen-dip the crust rim and salt it

Put on gloves. Working over the warm bath, carefully lift the pizza and tilt so only the outer 1 inch of the rim touches the liquid. Submerge a section of the rim for 10–15 seconds, then rotate and repeat until the entire rim is treated. The dough will feel slightly tacky. Alternatively, for an easier home method, generously brush the rim several times with the warm solution until evenly coated.

Set the pizza back on the parchment and immediately sprinkle the dipped rim with 1–1 1/2 tsp pretzel/coarse salt so it adheres.

Step 6: Top the pizza

Spread 2/3–3/4 cup cheese sauce evenly inside the rim (avoid the salted edge). Sprinkle on the mozzarella, then arrange the pepperoni evenly on top.

Step 7: Bake hot and finish with butter

Slide the pizza (on its parchment) onto the preheated stone/steel. Bake 12–14 minutes, rotating once, until the crust is deep mahogany brown, cheese is bubbling, and pepperoni edges are crisp. Transfer to a cutting board, immediately brush the rim generously with melted butter (add a pinch of garlic powder if you like), rest 2–3 minutes, slice into 8 wedges, and serve.

Pro Tips

• For the most authentic pretzel color, use a 3% lye bath (25–30 g per 1 liter water) at 140–160°F and salt the rim while it’s still tacky.
• Work on parchment for an easy launch and to keep the base dry while you dip the rim.
• A pizza steel delivers the crispest bottom; preheat for a full 30–45 minutes.
• Keep the cheese sauce layer thin so the base stays crisp—more is not better here.
• If lye touches your skin, rinse with cool running water immediately; keep pets and kids away while you work.

Variations

• Stuffed Pretzel Crust: Wrap 8–10 mozzarella sticks around the rim, seal well, then laugen-dip and salt.
• Jalapeño Popper: Add 1/2 cup sliced pickled jalapeños and a dusting of crushed red pepper over the mozzarella.
• Three-Cheese: Use equal parts low-moisture mozzarella, provolone, and Monterey Jack for extra melt and pull.

Storage & Make-Ahead

Dough: Refrigerate the homemade dough up to 72 hours for better flavor, or freeze up to 2 months (thaw overnight in the fridge). Cheese Sauce: Refrigerate up to 4 days; warm gently with a splash of milk. Baked Pizza: Refrigerate slices up to 3 days; reheat on a preheated sheet at 425°F (220°C) for 6–8 minutes or in a skillet over medium heat with a lid for 3–5 minutes to re-crisp the bottom.

Nutrition (per serving)

Approximate per slice (1/8 pie): 380 calories; 21 g fat; 33 g carbohydrates; 17 g protein; 1,000–1,200 mg sodium (varies with salt and pepperoni). Estimates will vary with ingredients and portion sizes.