Yes, with the thickness adjustment and the size of your doughball dictate the size of the pie.
Yes. This unit has two heated upper and lower platens which can reach up to 450°F. This unit is great for creating cracker like crusts or tortilla and tortilla like products.
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.
Yes. To get the most out of the press, a food release spray is recommended to either be coated on each dough ball or to be applied each time you press out dough. The dough needs to have oil on the bottom and top of the doughball. You can also use a brush on method. Olive oil, canola oil and vegetable oil all work great on the press.