I'll go through the steps, just in case you're curious or just want to try making something similar at home or something.
The pizza starts with a dough made from sugar, salt, yeast, flour, soybean oil, and water. Little Caesars is the last of the Big Four pizza chains (the other three are Pizza Hut, Domino's, and Papa John's) that still makes their dough at each restaurants. The other chains either ship frozen or fresh (refrigerated) dough from a distribution center to each location. This means each Little Caesars' restaurants has a mixer like this one:
After the dough comes out of the mixer, it has to be formed into small balls to proof. You have to pull and fold the dough a little (but not too much or you risk tearing it and ruining its gluten structure) before you shape it into a ball. My dough ball wasn't quite as round as when the pros do it but it was serviceable I think (probably because I spent ten times as much time on it...)...
After the second proofing, the Deep! Deep! Dish Pizzas are ready to be topped. I ladled a small amount of sauce, starting in the center and working toward the edges. I was told to be careful not to have the sauce spill to the edge as it would burn and stick during baking. If you're wondering what would happen if you put on too much sauce, I asked and was told the dough wouldn't cook through.