I worked for a Little Caesars about 10 years ago, when I was a kid who didn't care about cooking, I never made the dough, because it was made early in the morning, and I usually never worked before 1 O'clcok.
After posting, I picked up a pizza from caesars, and realized that their was something missing in the crust. Its a buttery, parmasean flavor. I vaguely remember that when a pizza came out of the oven it was many times coated with the same brushed used on the crazy bread.
Caesars crust has more of a soft leathery crust, similar to a New York style pizza. Randy's tend to have a crunchier crust. Margarine may be the key!
I know when we panned the dough, we never used a dough dressing, before putting the sauce on. I am not sure if they added some parmasean or butter during the actual dough making process, but I may try that next.
I am glad you guys mentioned it, because I was about to update the post, because I realized that the crust was missing some flavor.
Caesars Variation to try next:
- Add Butter ie margarine to the dough
- Add some parmasean during the dough process, and after to see the difference.
Adding parmasean during the dough making process reminds me of cheesy biscuits like you get at red lobster, I think it would melt very uniform in the crust.
I do remember some of the stuff we used at little caesars, it was pretty basic stuff, not a lot of chemistry. I have noticed that the sauce recipe I posted is very close. Don't use the recipe from the Top Secret Recipe site, its not even close! Mine is really close, but its missing something. I know we used Hunts Tomato paste for the sauce, we watered it down, and simmered it for 30-40 mins. in big stock pots, but when I simmer it tends to darken in color and take on a smoky flavor, where as caesars is very fresh. I don't know if they add lemon juice, or citric acid to the sauce to maintain the fresh flavor and color.
Another thing I remember is that Little Caesars dough, we would stretch by hand after being sheeted, and it would stretch very easily, but not quite as easily as Randy's. I have a hard time with randy's because when I stretch it by hand, it will almost stretch thru in the middle. Caesars had a slightly firmer texture. Would anyone know what might be responsible for the difference, knead time?, hydration %.
Good Luck, Hopefully we can crack this recipe. If their are any Caesars people out their who would like to share, please chime in.