Yes. The size of your doughball dictate the size of the pie along with the time and temp used.
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.