Copycat Little Caesars Italian Cheese Bread

Why You’ll Love This Recipe

• Airy, pan-fried bottom with a shattering, caramelized cheese rim—just like the iconic shop.
• Simple pantry dough that proofs in the pan—no special shaping skills needed.
• Edge-to-edge mozzarella and Italian seasoning for maximum cheesy, herby flavor.
• Foolproof bake time and temperature for golden tops and crisp bottoms.

Grocery List

• Produce: Fresh parsley (optional, for finishing)
• Dairy: Whole-milk low-moisture mozzarella (12 oz), Parmesan (optional), unsalted butter (optional)
• Pantry: Bread flour, instant yeast, sugar, kosher salt, olive oil, Italian seasoning, garlic powder, red pepper flakes (optional), marinara for dipping

Full Ingredients

Dough

• 350 g bread flour (about 2 3/4 cups)
• 245 g cool water (1 cup + 1 tbsp), 70–75°F
• 1 tsp instant yeast (about 3 g)
• 2 tsp sugar (about 8 g)
• 1 1/4 tsp kosher salt (about 7 g)
• 1 tbsp olive oil (14 g)

Pan & Toppings

• 3 tbsp olive oil (for the pan)
• 12 oz (340 g) whole-milk low-moisture mozzarella, coarsely shredded
• 1 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 2 tbsp finely grated Parmesan (optional)
• Pinch red pepper flakes (optional)
• Marinara for dipping (about 1 cup)

Optional Garlic-Butter Finish

• 1 1/2 tbsp unsalted butter, melted
• 1/4 tsp garlic powder
• Pinch kosher salt
• 1 tsp finely chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Mix a quick, airy dough

In a medium bowl, whisk flour, yeast, sugar, and salt. Add the cool water and 1 tbsp olive oil. Stir with a spoon or dough whisk until no dry flour remains; the dough will be sticky. Let rest 10 minutes to hydrate, then knead in the bowl (or on a lightly oiled counter) for 2–3 minutes until smooth and tacky. You do not need a perfectly elastic dough—just cohesive.

Step 2: First rise

Lightly oil the bowl, add the dough, and cover tightly. Let rise at warm room temperature (72–78°F) until doubled in size, 60–90 minutes. If your kitchen is cool, give it a few extra minutes.

Step 3: Oil the pan and stretch

Pour 3 tbsp olive oil into a 9×13-inch dark metal cake pan or quarter sheet pan and tilt to coat. Gently turn the dough into the pan and flip it once to oil the top. Using oiled fingertips, press and stretch the dough toward the corners to cover about 75% of the pan. Cover and rest 15 minutes, then stretch again to reach all four corners. The oil is intentional—it “fries” the bottom for that signature crisp.

Step 4: Proof and preheat

Cover the pan and let the dough proof until puffy and about 1/2 inch thick, 45–60 minutes. Meanwhile, set a rack in the lower-middle position and preheat the oven to 500°F (260°C) for at least 30 minutes so it’s fully hot.

Step 5: Go edge-to-edge with cheese and seasoning

Lightly brush or drizzle the dough surface with a teaspoon of olive oil. Scatter the shredded mozzarella evenly from corner to corner, pressing a generous line of cheese right up against the pan walls to encourage a caramelized frico rim. Sprinkle Italian seasoning and garlic powder evenly over the cheese. Add Parmesan and a pinch of red pepper flakes if you like a little kick.

Step 6: Bake until the cheese caramelizes at the rim

Bake at 500°F (260°C) for 14–17 minutes, rotating the pan after 10 minutes. The top should be bubbly and deep golden, with a mahogany cheese edge. If the top is perfect but the bottom needs more color, move the pan to the lowest rack for the final 2–3 minutes.

Step 7: Release, finish, and slice

Immediately run a thin spatula or butter knife around all four edges to release the caramelized cheese. Lift the slab out onto a wire rack. For that shop-style finish, stir together the melted butter, garlic powder, and a pinch of salt; brush lightly over the hot cheese bread and sprinkle with parsley. Rest 2–3 minutes, then cut into 12 sticks and serve hot with warm marinara.

Pro Tips

• Use whole-milk, low-moisture mozzarella for the best melt and browning. Keep it cold until topping for cleaner shreds and less oiling off.
• Press a line of cheese right against the pan walls—this guarantees a deeply caramelized, lacy edge.
• Dark, anodized, or nonstick metal pans brown best. If using a shiny pan, add 1–2 extra minutes or place it closer to the bottom heating element.
• For extra crunch, dust 1 tbsp finely grated Parmesan around the perimeter before adding the mozzarella.
• Want more flavor? After Step 2, refrigerate the dough (covered) 12–24 hours, then continue. Cold fermentation amplifies aroma and browning.

Variations

• Pepperoni Italian Cheese Bread: Nestle 20–30 mini pepperoni slices under the cheese, then proceed.
• Four-Cheese Blend: Use 8 oz mozzarella + 2 oz provolone + 1 oz fontina + 1 oz Parmesan for deeper savoriness.
• Garlic-Jalapeño: Add 1 thinly sliced fresh jalapeño and increase garlic powder to 3/4 tsp.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days, or freeze up to 2 months (slice first, then wrap well). Reheat on a parchment-lined sheet at 425°F (218°C) for 6–8 minutes or in a lightly oiled skillet, covered, over medium heat for 4–5 minutes to re-crisp the bottom. For make-ahead dough, cold-ferment after the first rise for 12–24 hours (up to 72 hours). Bring to room temp, then stretch in the oiled pan and continue with proofing and baking.

Nutrition (per serving)

Approximate per piece (1 of 12): 235 calories; 10 g fat; 22 g carbohydrates; 10 g protein; 1 g fiber; 520 mg sodium. Values vary with cheese choice, pan oil left behind, and optional butter finish.