Best Chicken Broth Substitute in Pizza Dough

Vegetable broth works well because it mimics the umami and mineral content of chicken broth, which supports yeast activity and flavor development in the dough. The liquid content is similar, so hydration remains consistent.

To ensure success, use a low-sodium vegetable broth to avoid excessive salt that could inhibit yeast. Homemade or high-quality store-bought broths are preferable to avoid off-flavors.

Compared to chicken broth, vegetable broth produces a dough with a slightly different but still pleasant savory profile, maintaining the expected texture and rise of pizza dough.

Mushroom broth contains natural glutamates that enhance flavor complexity, similar to chicken broth. It provides moisture and minerals that support yeast fermentation, maintaining dough structure.

Use a well-strained broth to avoid particulate matter that could affect dough texture. Monitor salt levels to prevent yeast inhibition.

The final dough will have a deeper, earthier flavor compared to chicken broth but will retain similar texture and rise characteristics.

Bone broth contains gelatin, minerals, and amino acids that can enrich dough flavor and potentially improve texture by adding slight elasticity. The hydration level matches chicken broth, so dough consistency is maintained.

Use a low-sodium version to avoid excessive salt. The stronger flavor profile may not suit all pizza styles.

The dough may have a darker color and more robust flavor compared to chicken broth, which can be desirable in some recipes but less neutral overall.

Herb-infused water (e.g., rosemary, thyme) provides aromatic compounds that can enhance dough flavor mildly while maintaining hydration. It lacks the umami and mineral content of broth, so yeast activity may be slightly less vigorous.

Prepare by steeping fresh herbs in hot water and cooling before use. Avoid strong or overpowering herbs that may dominate the dough flavor.

The resulting dough will be lighter in flavor and may have a less complex savory profile compared to broth-based doughs, but texture and rise should remain adequate.

Unsweetened soy milk provides liquid and some protein, which can contribute to browning and tenderness in dough. However, it lacks the savory minerals and umami of broth, and the sugars present can slightly alter yeast fermentation dynamics.

Use plain, unsweetened soy milk to minimize flavor changes. Monitor dough hydration as soy milk can behave differently than broth.

The dough will be softer and may brown more quickly, with a subtle sweetness that differs from the savory profile of chicken broth.