GE Profile TRATTORIA Pizza Oven User Guide

GE Profile TRATTORIA Pizza Oven

It all starts with the dough.

Developed by our food scientists, this Profile Artisan Dough recipe will set you up for success on your first bake. No matter what style of pizza you’re making, dough is created using four ingredients: water, yeast, flour and salt. Changing up the types and amounts of each of these ingredients can create different styles of dough.
Water
The temperature of the water affects how quickly the yeasts act on the flour. Slower fermentation produces more flavorful dough.
Yeast
Yeast is the ingredient that allows fermentation to occur, producing a flavorful, stretchy dough.
Flour
Higher-protein flours, like bread flour, produce a chewier, more bubbly crust.
Salt
In addition to flavoring the dough, salt both limits yeast activity and makes the dough’s gluten network stronger. Use non-iodized salt for better flavor.

GE Profile™ artisan dough recipe

One 8oz ball yields one 12” pizza

INGREDIENTS

• Water  ~50° F                                      267g        534g
• Yeast    Instant                                     1.5g         3g
• Flour  Bread Flour or Italian “00”       405g        810g
• Salt    Non-Iodized                              10g        20g

TOOLS NEEDED

• Kitchen scale
• Mixing bowls (2)
• Plastic wrap
• Storage containers
• Wooden pizza peel

Step 1

• Combine water and salt in mixing bowl. Stir until salt is dissolved.
• Whisk flour and yeast in separate bowl, then add to water and salt mixture.
• Stir until ingredients are fully mixed.
• Cover bowl with plastic wrap and let rest for 15 minutes.

The 15-minute rest allows the water to soak into the flour and begin forming a gluten network. It makes the dough easier to work with during the kneading step.

• Mix
• Knead
• Divide
• Ferment
• Proof
• Prep

**Step 2

**

• Transfer dough to floured surface. Knead by hand for 5 minutes or mix with a food processor for 60 seconds. Whether or not you use a food processor for this step, follow the next steps.
• Cover dough on surface lightly with plastic wrap. Let rest for 2 minutes.
• Remove plastic wrap. Knead by hand for 2 minutes.

If the dough rebounds quickly after being lightly poked with a fingertip, it’s ready for the next step.

Step 3

Divide the dough into 8oz portions using a dough scraper and kitchen scale. Form each piece into a ball by:

• Bringing together the cut surfaces of the dough portion
• Shaping into a ball by stretching the dough down from the uncut sides to form a smooth top surface.
• Pinching the seams on the bottom of the ball, then rolling it lightly back and forth between your hands on the countertop.

To prevent dough from sticking to hands, dip your hands into water and shake off the drops before returning to forming dough balls.

**Step 4

**

• Oil storage containers, place dough balls in the containers, and cover them with lids.
• Refrigerate the containers at least 24 hours. More time in the refrigerator  (up to 3 days) will produce more flavor.

Cool, long fermentation creates a strong gluten network, making the dough easier to shape before cooking and limiting yeast activity for flavorful, bubbly dough. If the dough smells sweet, it’s ready to proof and bake.

**Step 5

**

• Remove dough balls from the refrigerator 1 hour before cooking.
• The dough balls may have flattened in the refrigerator. Gently re-form each dough ball, taking care not to pop any air bubbles.
• Return the dough balls to their containers, cover them, and place in the Trattoria lower oven, set to the Proof mode for 1 hour. After proofing, use the dough to make pizza within 1 hour.

The room-temperature dough is easier to stretch than cool dough, but it should not sit out too long or the air bubbles in the dough will deflate. Experiment to find the balance that works best for you.

**Step 6

**

• Select the Artisan Pizza preheat cycle on your Trattoria Pizza Oven and begin shaping your dough.
• Dust the outside of the entire dough ball liberally with flour.
• Remove excess flour and place ball on a lightly floured wooden pizza peel.
• Press the center of the ball lightly with your fingertips, gently moving toward the outer edge of the ball. Stretch the dough and move any air bubbles to the outer edge, but avoid popping the bubbles.
• Continue stretching, flipping the dough as needed to ensure an even stretch.
• Leave a finger-width of unstretched dough around the outer edge for a puffy crust, or stretch the whole ball for a thinner crust.

Before topping the pizza, gently shake the peel back and forth to make sure the dough does not stick to it. Add a dusting of flour on the peel if needed.
Do this periodically until the pizza is placed in the oven.

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