As a fan of the "Crazy Sauce" and an ex-employee of a little Caesars I thought I would add what I recall of the process. I cant tell you ingredients because everything we used came pre-measured and premixed in most cases. Our "crazy sauce" for the "Crazy bread" came in a big plastic bag, our pizza sauce came in a bag, our cheese, etc.. all came pre-assembled. If we had an instruction manual on how to make it if we ran out, I as an assistant manager was never made aware of it. That being said:
some of this has been covered by others but count me as a second source:
Dough was made in the mornings (process has been covered) and cut into 3 different size balls. I think it was 10, 14, and 18 oz balls if a recall for small, medium, and large; however it has been 8 years so the memory may not be exact. Balls were placed on an oiled sheet (same oil used for dough) then brushed with oil and placed in the walk in cooler (I think we kept the cooler at 42f). If by some strange coincidence we ran out of dough balls made the previous couple of days, we would use the ones made that day. So rest period in the cooler could be anywhere from 48 to 8 hours. I only recall 1 time that they lasted the full 48 hours and only recall 1 time they needed to be pulled the same day, this was over a 2 year period. So AVG I would say is 24 hours.
To make the pizzas we would run the pizza through a mechanical sheeter until round, usually one time to get oval, then once again to make round. (NO HAND STRETCHING). The round was placed in a black pan sprinkled with cornmeal to prevent sticking. The "Square Pan" pizza was placed in a oiled square pan and did require some hand kneading/stretching to square it up. So the only difference between the two was the cornmeal pan versus oil pan.
At this point the pizzas would be used, so were talking directly from fridge to pan to oven as fast as you could get toppings on them. Now that doesn't mean time didn't elapse, in fact when I would close the store I would personally set aside a large round for myself when I got there so I could make a pizza to bring home. The longer you let it sit, the better it tasted in my opinion. So a 6 hour rest usually resulted in a fermented flavor you couldn't get anywhere else and only the "late night" customers and employees were privy to.
Crazy bread as pointed out was nothing but a small dough ball ran through the mechanical press 1 time to be oval shaped, placed in a medium or large square pan on cornmean, cut into 8 slices, and separated each slice by roughly 1/2 inch. (do not shape the slices in any way, leave the dough in an oval shape). After cooking the slices were placed on wax paper, brushed with garlic butter and sprinkled with Parmesan cheese. Rolled up and shoved in a bag then stapled shut and placed under a warmer. Personally the best ones were the ones that had sat for roughly 1 hour, any longer and they turn hard, and the "fresh" ones were still a little doughy to my taste. (note cooking time was approx 1/2 that of a pizza since they were placed through the glass door at the midpoint on the conveyor).
Officially we had Small, Medium, and Large of Both round and Square Pizza's with generic toppings. Unofficially at least at our store if you knew how/who to ask you could get:
"Stuffed Crust" pizza(cheese in the crust ala pizza hut): We would take a large, stretch and roll the edges over cheese sticks. Once out of the oven we would glaze the crust with garlic butter and sprinkle Parmesan on the crust just like the crazy bread. Tasted better then pizza huts version.
"White" pizza(regular crust, brushed with garlic butter instead of pizza sauce, then other toppings as normal). Was actually pretty good. Personally i would made these with just pepperoni and cheese, it was the best combo IMO.
"Stuff Stuffed" pizza(A large crust, add toppings then sauce, then cheese, then stretch a medium crust over then large crust and seal. then bake for slightly longer in the oven usually about 1 run through and another 1/4 run. BE ABSOLUTELY CERTAIN YOU SLICE THE TOP CRUST SO AIR CAN ESCAPE, just a few cuts like you would see on a traditional pot pie). After it comes out of the oven, brush with the garlic butter and sprinkle on the Parmesan. This was a good one as well.
I'm not entirely sure why almost all the local Little Caesars went out of business, however there are two in Augusta, GA that I'm aware of now. They still have some pretty good pizza there, and the "Hot N Ready" concept is awesome IMO. Being able to walk into a pizza place and walk out with a pizza in under a minute is pretty sweet, especially if the pizza is actually good. Which it IS!
