My Pizza Dough Guy - Sam Cagle | Tosh Show
Eddie, a former stay-at-home dad turned pizza enthusiast, shares his journey from quitting his job to mastering home pizza making, culminating in a product line of pizza steels.summaryThe conversation covers specific technical details on dough hydration, fermentation times, and equipment choices, while also touching on his Mormon upbringing and viral success with pizza reviewer Dave Portnoy.summarySteel vs. Stone: For home ovens (max 550°F), a pizza steel is superior to a stone because it retains and transfers heat better, creating a crispier crust; stones require professional oven temperatures (800-900°F) to perftakeaway














