- Prep Time3 hr 15 min
- Cook Time15 min
- Total Time3 hr 30 min
- Yield16 pancakes
- Serving Size4
- ¾ cup warm water
- 1 tsp sugar
- 1tsp dry yeast
- 2 cups APF
- ¼ cup Professor Torbert’s Orange Corn Grits (+ more for dusting)
- ¼ cup Professor Torbert’s Orange Corn Flour
- 1 tsp salt
- 1 tbsp olive oil (+ more for greasing)
Method of Preparation
Combine the warm water, sugar, and yeast in a bowl and mix. Let it sit while preparing the other ingredients.
In a large bowl, whisk together the all purpose flour, corn flour, grits, and salt. Form a well in the center with your hands.
Pour the yeast mixture into the well you just formed. Combine the yeast mixture with the dry ingredients. This can be done with a stand mixer with a dough-hook attachment, a hand mixer with dough-hook attachments, or with your hands.
Once this is well combined, slowly stream in the olive oil until well combined. Knead or mix with a dough hook attachment for 7 minutes. Form the dough into a ball.
Grease the inside of a bowl with a very thin layer of olive oil and place the ball of dough in it. Cover the bowl with plastic wrap. Allow the dough to rise for 2 hours.
After 2 hours, uncover the dough and punch the it down, releasing most of the gas. Recover and allow the dough to double in size. This should take about half an hour.
After it has doubled, take out the dough and form it into a ball again, and return it to the greased bowl. Allow it to double in size again, about half an hour.
If you are cooking right away, preheat your oven to 500F. To store, wrap the dough in plastic wrap and store in the fridge for up to 2 days.
After it has doubled again, gently roll or stretch it out into a baking sheet, pizza sheet, or heated pizza stone dusted with cornmeal to prevent sticking. Add your favorite pizza toppings and bake in the 500F oven for 8-15 minutes, or until done. For more browning, paint the crust with olive oil or melted butter before baking.