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Homemade Crazy Bread

Vijaya Selvaraju

If you are a fan of a certain pizza chain's crazy good crazy bread, this cheesy, garlicky recipe is a must.

Little Caesars Crazy Bread


  • For the dough:

  • 1 1/2 cups warm water, divided

  • 1 teaspoon sugar

  • 1 envelope instant yeast

  • 4 cups bread flour

  • 1 1/2 teaspoons salt

  • 2 tablespoons olive oil

  • For the topping:

  • 4 tablespoons butter

  • 1/2 teaspoon salt

  • 1/4 teaspoon garlic powder

  • 1/2 cup Parmesan cheese, finely grated

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  1. Preheat oven to 425 degrees.

  2. In the bowl of a stand mixer, add water, sugar, and yeast. Allow to stand for 5 minutes, or until yeast bubbles up.

  3. Add flour, salt, olive oil, and remaining water to yeast mixture. Using the dough hook attachment, mix until the dough pulls away from the sides of the bowl to form a ball. If the mixture is too wet, add a tablespoon of flour at a time until this happens.

  4. Cover bowl with plastic wrap or towel, and allow to rest in a warm place until dough doubles in volume (approximately 1 1/2 hours).

  5. Divide dough into 2 parts, then cut into 8 pieces. Using your hands, roll each piece into a cylinder. Using a sharp paring knife, cut the dough into 8 equal-sized 10-inch bread sticks. Gently shape the dough pieces so that they look like breadsticks, and transfer to a lined baking sheet coated in cooking spray. Make sure to space them apart slightly.

  6. Bake for 7 to 8 minutes, or until just slightly golden.

  7. Melt butter with salt and garlic powder. Brush over warm breadsticks, and top with a generous sprinkling of Parmesan cheese. Enjoy!

Little Caesars Crazy Bread




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- I love when you guys message me, because when you message, I listen. In fact, one of you wanted to see the recipe for Little Caesar's Crazy Bread, and low and behold, it's right here, it's super easy to make, let's get started. I'm gonna start by making the dough, so a little bit of lukewarm water into this bowl. And we're gonna bloom some yeast, so I'm just going in with some everyday yeast as well as some sugar, and the sugar feeds the yeast so that it blooms really nicely and we're gonna let it hang for about five minutes. My yeast looks super light and frothy, that's exactly how you want it to look. If this does not happen, that means your yeast is dead, you guys, and you're gonna have to buy some new yeast and start from scratch. We're gonna add some flower as well as some salt, the rest of that water, and some olive oil. Now I'm gonna just take my dough hook attachment and put it on, there we go. And then turn it on. And you want to just keep mixing until it forms into a soft, supple dough. Alright, that's done. And the dough's still a little sticky but firm. So I'm just gonna slide this out into a bowl. And now we need the dough to prove, so all I'm gonna do is cover it with a cloth like this to let it rise for an hour and a half. Let's see what happened to our dough. Woo-hoo, I see volume and I like the look of it. So all you're gonna do at this point is take out a bit of the dough, so I'm gonna go in with about half. Nice, that looks amazing! I'm gonna flour my surface a little bit, because you don't want things to stick. Half of this dough's gonna make about eight bread sticks, so a little more flour on top, and I like to stretch it out. That's two. And four. Then we can go down the middle like this. There we go. And then you're gonna take each one and roll it out into a log. And you just wanna stretch them out, do whatever you need to do. And then just lay them out on a piece of parchment paper. So these guys are ready to go, I'm gonna pop them into a 425 degree oven for about seven to eight minutes, that's all it takes because they're super thin, and they're gonna puff up, and they're gonna look so good. Let's do it! So I just pulled these out of the oven, they're super piping hot, nice and crusty, and they're ready for a bit of a dressing. So, little bit of butter, some garlic powder and a touch of salt. And while these are nice and warm, you're gonna mix this up and liberally brush them with this garlic butter because that's what makes it super, super delicious. I have some Parmesan here, also know as parmigiano reggiano if you wanna feel fancy. And juts make it rain, okay! Be generous. Beautiful, smells so delicious, I gotta give it a taste. Mm! This is where it's at. Now you can eat this on its own, or a little marinara. It seriously tastes exactly, if not better, than Little Caesar's Crazy Bread. Mm! A dupe for crazy bread that's so on point you have got to try this recipe!