Yes, with the thickness adjustment and the size of your doughball dictate the size of the pie.

This unit has only a heated upper platen which can reach up to 450°F. To par-bake effectively, a dual heated unit is recommended.

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 too cold prior to pressing. Allowing the dough to reach room temp will resolve this problem. It might also be due to the hydration level in your dough. We recommend a minimum 50% hydration in your dough.

Yes. The compressor that is required needs to be able to produce 5 SCFM or higher and have either a water seperator or an air line dryer attached.