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 reccomended.
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. 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.