FAQs
Q: Why won’t my dough press to size?
• Weight of the dough ball -
not enough dough
• Temperature of the dough ball might be cold -
higher temp/longer press
time
• Set to thick -
change thickness setting
Q: When I press my dough it gets sticky? Why?
• Very wet dough -
turn up temperature
• Platens are not clean -
possible flour build up
Q: Why won’t my dough press out even?
• Unlevel platens
Q: Why is my dough tearing when I press?
• Usually this is caused by under mixing the dough in the mixer -
mix on
slow speed for a minimum of 10 minutes
• Cold or frozen particles in the dough
Q: What temperature should I be pressing the dough?
• Cold dough could vary from 130ºF - 170ºF
• Warm dough or room temperature dough 100º - 110ºF
• For par baked crusts temperature settings are 275° - 325°F
Q: How long should I be pressing the dough?
• Warm dough 2-7 seconds
• Cold dough 5-10 seconds
Q: Will the heat kill the yeast?
• N0 for normal pressing -
yeast dies at 180ºF for 2-minutes - The tempera-
ture we are pressing could range from 100º-170ºF for a maximum press-
ing time of 10 seconds. This will not affect the yeast in the dough.
• YES if par baking
Q: Is 18” the only size crust I can get with this press?
• No -
The weight of the dough ball and your thick & thin setting will deter-
mine the size of your crust. Different dough ball weights will determine the
size of your crust.
Q: How do I get an edge with the press?
• Press out dough normally -
(2) ways you can get an edge…
a.
After pressing crust, form edge by hand
b.
When saucing crust leave a 1/4” to 1/2” ring from the edge to let your
oven bake the edge naturally for a nice handmade look.
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