Copycat Little Caesars Crazy Bread




Introduction: Copycat Little Caesars Crazy Bread

About: Hi! I'm Laura. I'm 37 years old and live in the beautiful town of Twickenham. When I'm not working in the world of computing I'm watching food programmes, looking for inspiration for new recipes or in the...

You know you get crazy cravings for certain random foods?  Usually from a place that is either far, far away or no longer open?

Crazy Bread from Little Caesar's (an American pizza chain) is one of my cravings from when I used to live in the States.  Ever since I randomly found a copycat recipe a few weeks ago I've not been able to get them out of my mind.  Soft, slightly chewy and laden with butter, garlic and parmesan...mmmmm....They were so good that my sister and I used to fight about who had the most breadsticks and mum had to intervene (I might add that we had the same fights about who had the biggest Yorkshire pudding...)

Step 1:

To start with, gently stir the yeast into the warm water and left for about 5 minutes.

Step 2:

While the magic happens with the yeast measure out the dry ingredients and put them in a mixing bowl.  Next, add the oil to the yeast mixture and then if mixing my hand slowly add to the dry ingredients.  I used the paddle attachment on my Kitchenaid to bring all of the ingredients together and then once it was doughy I stuck on the dough hook and mixed for another 5 minutes until the dough was all nicely mixed but still a little sticky.  If you're kneading by hand just knead quite well until you get the same result.  You want the dough to be just a little sticky but might need to add a little more flour.

Step 3:

Lightly oil a bowl, put the ball of dough in, cover with a damp tea towel or cloth and leave in a warm place for a minimum of 1 hour and up to 3 hours.

Step 4:

Knead the dough by hand on a floured surface for another 5 minutes and then roll out to the size and shape you want (round is good!).  Place on a greaseproof paper lined baking tray, cover again (I created a tea towel tent construction so the dough wouldn't stick to it) and let it rise again for about half an hour.

While the dough is finishing off, heat your oven to 220C.

Step 5:

Now it's time for the buttery sauce...crush a clove of garlic.  Tip: add a little salt to the garlic on the chopping board and use the side of a knife blade to squash and rub the garlic so you get it nice and smooth!

Add the garlic to the butter and the olive oil then microwave in bursts of around 10 seconds until the butter has melted.  You can let that sit for a little while to let all of the garlic flavours infuse.

Step 6:

There are a couple of things that people across the internet seem to feel strongly about - the first is whether the breadsticks get cut before they go in the oven and the second is whether they get brushed with butter before or after they bake.  Not wanting to anger the internet, I'm going to try ALL of these options!

Breadsticks in stick form, one with butter mixture, 2 without....

Step 7:

Breadsticks in non-cut form, half with butter mixture, half without...

Step 8:

Bake until light golden brown, about 10 minutes, then sprinkle with either pecorino or parmesan (I used pecorino).

And here are the after shots...the uncut bit of dough doesn't deserve a picture because it came out of the oven looking a little like a bum which says it all for not cutting it up before it goes in the oven!

Step 9: conclusion is that they are best if cut before baked if you want a more Crazy Bread look...

Step 10:

...but of you cut them and brush them with the garlic butter after baking they are still really good looking and they both taste amazing!!

Step 11:


Dough (it'ss also excellent as pizza dough!)
225g plain flour
6oz warm water
1 1/2 teaspoons dry active yeast
1 1/2 tablespoons light brown sugar
2/3 tablespoon olive oil

And To Complete
1 clove of garlic, crushed
1 tablespoon butter
1/4 tablespoon olive oil
Parmesan or pecorino cheese

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    10 Discussions


    4 years ago

    I wonder if you could put cheese insi


    4 years ago on Introduction

    I worked for Little Caesar's as a general manager for 2 years. The regular pizza dough & the Crazy Bread is made out of the same dough. The Italian Cheese Bread - my all time favorite - is made from the dough for the pan (thick) pizza. 63michaelD. is right when he says that real butter is better for the garlic sauce. The crap that they have now that they brush on it is hardly anything more than thick grease with garlic flavoring. It tastes good, though & I do eat it when I'm too tired or too lazy to make my own, lol... :)


    5 years ago on Introduction

    I worked at Little Caesar's for 10 years and the Parmesean that is sprinkled on is a blend of 5lbs of parm to 1 cup of Kosher salt. Before they went to the premix Garlic spread it was 2lbs of butter to 4 oz. of minced garlic for the butter spread. As we all know everything is better with REAL Butter YUM


    6 years ago

    I actually worked at little Caesars-- you cut the dough before you bake it and you brush the buttery garlic spread after it's done baking and Shake Parmesan cheese on top :)

    Thanks for the recipe, I am excited to try it out! There isn't a little Caesars close to me and even though I worked there for almost two years i still love their pizza and breadsticks!!


    6 years ago

    Am I blind or is there not a list of ingredients :$


    6 years ago on Introduction

    We were just talking about crazy bread this afternoon, and lo & behold, an instructable! Clearly this is a sign... :-)


    Reply 6 years ago on Introduction

    It is a sign! They're easier to make than you think so get that oven on!


    6 years ago

    I crave it all the time!!!! Thanks for the instructable!!!