5 Best Cornstarch Substitutes for Pizza Dough

Potato starch is a fine, neutral-tasting starch that mimics cornstarch’s ability to retain moisture and improve dough tenderness. It gelatinizes at a similar temperature, helping to create a soft crumb in pizza dough.

When substituting, use an equal amount and mix it thoroughly with the flour to ensure even hydration. Avoid overmixing to maintain dough structure.

Compared to cornstarch, potato starch yields a similarly tender and moist dough with no significant impact on flavor or texture, making it the closest functional equivalent.

Rice flour is a fine, gluten-free flour that can absorb moisture and provide some thickening similar to cornstarch. It helps reduce chewiness and contributes to a lighter crumb.

Use the same amount as cornstarch and combine well with other dry ingredients. Because rice flour is slightly coarser, be mindful of mixing to avoid gritty texture.

The dough may be a bit less smooth and slightly grainy compared to cornstarch, but overall it maintains a tender bite suitable for pizza crust.

Wheat starch is a refined starch extracted from wheat, offering thickening and moisture retention similar to cornstarch. However, it contains gluten, which can increase dough elasticity and chewiness.

Use equal amounts but consider reducing other gluten-containing flours slightly to balance texture. Monitor dough hydration as wheat starch can absorb water differently.

The final dough will be more elastic and chewy than with cornstarch, which may be desirable for some pizza styles but less so for a tender crust.

Arrowroot powder is a starch extracted from tropical plants that thickens quickly and at lower temperatures than cornstarch. It can improve moisture retention but tends to create a sticky, gummy texture in doughs requiring elasticity like pizza dough.

Use the same amount but reduce water slightly to avoid overly sticky dough. Handle dough gently and avoid overmixing to prevent gumminess.

Compared to cornstarch, arrowroot may make the dough harder to shape and less resilient, potentially compromising the final crust texture.

Tapioca starch is derived from cassava root and is known for its elasticity and chewiness. It can retain moisture well but tends to make doughs sticky and overly stretchy, which is not ideal for pizza dough that requires a balance of extensibility and strength.

Use equal amounts but reduce hydration slightly. Be prepared for a stickier dough that may require more flour for dusting during shaping.

The final crust will be chewier and more elastic than with cornstarch, which may not suit traditional pizza textures.