Yes. The size of your doughball dictate the size of the pie along with the time and temp used.
The dough, depending on the temp and time used, produces the same and if not better than hand tossed by activating the yeast and giving a better airier product.
When your dough snaps back, it is typically caused by several factors. Your dough maybe to cold prior to pressing. Letting it get closer to room temp will resolve this problem. The other may be due to the hydration level in your dough. We recommend a minimum 45% hydration in your dough. These can also be resolved by increasing your time and temp on the press.
By emailing Support@proluxe.com, please provide your serial number in the email and one of our service representatives will be able to assist you.
If you are a distributor looking for a quote, please email firstname.lastname@example.org. If you are the end user, please reach out to your local dealer for a quote or contact Proluxe to help you find a dealer in your area.
|Power Cord Length||72"|
|Power Cord||NEMA 5-20P / NEMA 6-15P|
|Power Cord Length||72"||72"||72"|
|Power Cord||NEMA 5-20P / NEMA 6-15P||-||-|
|Power Plug||-||NEMA 6-15P||NEMA 6-15P|