I have never used a pizza press like this one, http://www.doughxpress.com/dm18
but I have had a lot of good pizzas made from one. I also have had some pretty bad pizzas where they use a press (California Pizza Kitchen).
The DIY press I came up with is simple, cheap and effective. All you need is a Presto Griddle and a 10-14 inch stock pot. I am using this setup to press out cold dough to about 8-12” and then finishing it to final size by slapping or tossing.
Some tips for trying this.
Have dough at 80 or so degrees after mixing
Let the dough balls proof for 45-60 minutes before 24 hour refrigeration (I am using about 3/16 teaspoon ady for 342 grams of flour)
Use 58-60 percent water to flour ratio
Spray bottom of the stock pot and top of dough ball with cooking spray
Have griddle at 150 degrees when pressing the ball on top of the pot
Use even pressure when pushing down for 4-6 seconds
The American style pizzas/crust turn out very good using this setup.