⭐ Water with a tablespoon of olive oil (Best Gluten-Free Option)
1 cup water + 1 tablespoon olive oil per 1 cup whole milk Quick tip: Maintains hydration and fat content, resulting in a similar dough texture and crust crispness.
Water hydrates the flour to develop gluten, while olive oil replaces the fat from whole milk, which is essential for tenderness and extensibility in pizza dough. This combination mimics the functional properties of whole milk without introducing dairy proteins or sugars.
To ensure success, mix the oil thoroughly with water before adding to the flour to achieve even distribution. Watch the dough hydration; you may need to adjust slightly depending on flour absorption.
The final crust will be slightly less rich but still tender and crisp, closely resembling dough made with whole milk.