Little Caesars Pizza Ingredient List Recipes

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LITTLE CAESAR'S PIZZA SAUCE RECIPE - (3.7/5)



Little Caesar's Pizza Sauce Recipe - (3.7/5) image

Provided by jeknudson

Number Of Ingredients 10

1 12 ounce can Hunts tomato paste
1 −1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)

Steps:

  • Pre−mix oregano, basil, salt, pepper, sugar, garlic powder, onion powder and accent (optional) together and set aside. In a small saucepan, combine tomato paste and water. Over medium high heat, bring to a simmer. Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40 minutes, stirring occasionally. Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.(4 − 12" pizzas)

LITTLE CAESARS BUTTERY GARLIC DIPPING SAUCE RECIPE



Little Caesars Buttery Garlic Dipping Sauce Recipe image

Looking for the secret Little Caesar's buttery garlic dipping sauce recipe? Then, I could definitely help you by sharing how the brand makes their garlic sauce in a few easy steps.

Provided by Yamini Rathore

Categories     Dips and Sauces

Time 8m

Number Of Ingredients 5

3 Minced Garlic Cloves
1 tsp Salt
½ cup Mayonnaise
3 tbsp Oil
3 tbsp White Vinegar

Steps:

  • Combine salt and garlic in a small bowl, pressing with the back of a spoon to form a paste.
  • Now, mix mayonnaise, butter and white vinegar.
  • Cover and chill for 1 hour.

Nutrition Facts : Calories 130 kcal, Fat 14 g, Sodium 140 mg, Protein 1 g, ServingSize 1 serving

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  • Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).
  • Finish kneading on a lightly floured surface and shape into a ball. Place in the refrigerator in a covered container coated with olive oil for overnight. For the perfect flavor, it is best to time making the dough 24 hours before baking the pizza's (for pizza Saturday at 5pm, make your dough Friday at 5pm). If you are short on time you can make the dough first thing in the morning and place it in the fridge until dinner that evening.
  • 3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).
  • 45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).


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