Randy's Little Caesars-Style Dough
Randy's home clone of the Little Caesars crust pairs high-gluten flour with both sugar and a spoon of honey at roughly 61% hydration, leavened with a full packet of instant yeast. An overnight-to-three-day cold ferment and a quick screen bake give the chewy, easy-stretch dough that workers remember from the cooler trays.
Randy's home clone of the Little Caesars crust pairs high-gluten flour with both sugar and a spoon of honey at roughly 61% hydration, leavened with a full packet of instant yeast. An overnight-to-three-day cold ferment and a quick screen bake give the chewy, easy-stretch dough that workers remember from the cooler trays.
Ingredients
Method
Combine the flour and salt. Put the yeast and about half the flour in the mixer bowl. Stir the sugar and honey into the hot water until dissolved, then pour it in and run the hook on low for about two minutes.
Stop, add the oil and the rest of the flour, then knead about six minutes. Rest five minutes, then knead another six. Adjust with a little flour or water so the dough cleans the bowl, leaving only a silver-dollar patch at the bottom.
Finish kneading by hand on a lightly floured surface and shape into a ball. Set it in a lightly oiled, loosely sealed container and refrigerate overnight and up to three days.
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