Tosh Show - My Pizza Dough Guy - Sam Cagle

Episode Date: August 18, 2026

Daniel invites Sam Cagle to his home to show off his pizza making technique. Sam left his corporate job to be a stay-at-home dad in San Diego, where a desire to start his own business led to him becoming the pizza influencer and pizza steel entrepreneur known as Dough Guy. Sam's obsession with perfecting his recipe and technique has helped thousands of people make pizzeria quality pies in their home ovens, and his own pizza received a top score from connoisseur Dave Portnoy. Join our Patreon for exclusive content: http://patreon.com/toshshow

Is your wife like, what are you doing? You're just in here making dough all day? She likes pizza. She's getting a little worn out, though. I would say she's definitely getting worn out. Yeah. Yeah. Okay.

Lots of pizza. Constant pizza in my house. Welcome to Tosh Show for show. Welcome to Tosh. Daniel Tosh. In the house. Eddie? What up?

In the house. You guys, uh, up to the date on this season of the Dallas Cowboys Cheerle. didn't show? I am not. You ever watched it? I know of it, but I've never watched it. Okay. I've never watched it either until recently. There's been three seasons apparently. It's on Netflix. And my wife was falling asleep one night and it was very early. And so I just put it on and immediately she just perked up and started watching it.

I put on season three, episode one. And then she's like, I'm in. She's like, I'm in. I care. She likes, watching choreograph dance and girls, you know, have mental breakdowns. And I was like kind of just half watching it. And I started getting furious. I'm like, I don't get it. I don't get what the drama of this is. I understand hard knocks where it follows the NFL team during training camp

and they have to whittle down to the amount of players that a team is allowed to have. And they have the same thing with cheerleading, except for that number is made up in cheerleading. So who gives a shit? Oh, we have to get down to 36. Why? Some teams don't even have cheerleaders. So it's certainly not mandatory. Nobody's going to find the Dallas Cowboys

because I believe there was 38 cheerleaders present at this game. It's dumb. All their drama, they're just like, I don't know how we're going to make this final cut. Don't make it. How's that? Keep everybody. Keep them on the team. You're paying them eight bucks.

gives a shit. And I know they get paid more now, I guess, but it's still nothing. It's a drop in the hat when you're talking about, you know, Jerry Jones and the money he's saving on his breakfast, you know, egg McMuffin. God damn it. It's just dumb. The show is dumb. The drama's fake. Oh, and there's people traveling all around the world to try out. Yeah, there's a double-jointed chick from Australia that can, like, dislocate her hip. And she's now a Dallas Cowboys cheerleader because she has a huge social media following. Well, okay, great. You know, and meanwhile, some other anorexic girl from Lubbock is like, it's my dream to be a Cowboys cheerleader. And, you know, I was number 37. They can only have 36 by law that they just made up.

That's not how I wanted to. I don't want to start the show this way. I wanted to talk to you about my father. Okay. You know, we check into my mom constantly, but my dad is the one you really need to check in on because this guy eats like a college frat boy good for him oh my goodness the other day he sent me a photo he's always bacon he's like check this out he you know buys a pot a can of uh cinnamon rolls uh-huh you know you peel the paper off you know pop the can boom it opens up you got six cinnamon rolls in there and maybe maybe you got it depends on I don't know if you get the bigger ones or the smaller ones. I think the smaller ones have eight.

Doesn't matter. Whatever one he has. He's got the cinnamon rolls, the cup of icing. He's like, look what I did. And he disassembled all the cinnamon rolls, all of them, and made one super cinnamon roll. And I'm just like, yeah, this is what his 80-year-old is doing at home. He's just a madman. I'm like, you're going to die.

He's like, now I only had one cinnamon roll. cinnamon roll. I only had one today. Yeah. He's so proud of himself. He's sending me picks of it. He's like, look at it. I'm like, it's incredible.

He's like a pot head. Oh, wow. I mean, I was impressed. I'm like, he probably could, if he would have filmed himself doing that and put it on YouTube, he'd have got more views than we get. I was like, Dad, you need to start a YouTube channel. All these great ideas.

he's like i'm sure someone else has done this before and i'm like i don't know i've never seen it either i was proud of him and i's texted him i love you and then you know he did what ghosted me oh man just started ghosting me he might have died and actually turned into a ghost then you'll be i should check in speaking of kitchen hacks today's gasp he's got it all figured out enjoy My guest today understands the most important food source in a human being's life is pizza. He wants to help everyone get pizzeria quality pies from their home oven. Please welcome all the way from the pizza capital of the universe, San Diego, the dough guy, Sam. Thank you for having me.

Name one decent pizza spot in San Diego. Corner pizza. Oh. It's the first that comes to mind. First question, Sam. Do you believe in ghosts? Less and less. Yeah.

No. As all the evidence mounts, less and less. How tall are you? 6.7. 6.7. It's been tough the past couple years with that. Why is that? All the kids.

Oh, the 6-7. I know. I can't get away from it. Well, sure. You just got to say you're 6-8. Or 6-6. Uh-huh. You know, I'm 6-7 with shoes on.

How tall is your wife? She's 6-1. She says 6-2, but she's actually 6-1. Good for you for taking one of those girls off the market. Yeah. You know? Because I'm just, I mean, appropriate. There's nothing. When you're 6, 7, then all of a sudden you date somebody that's 5-2.

No, yeah, can't do that. That's what I did. But I'm only 6-4. Oh. You know? Do you remember when you were 6-4? How old were you when you were 6-4? I want to say I was like a sophomore in high school.

So you're looking at 15 to 16 years old? I want to say. Were you a good student? Yeah. Yeah, I was. I never really got into much trouble as a kid. Have you always been obsessed with pizza? Yeah, I have.

Really? Yeah. I haven't been making it on my first. whole life, but I've been eating it my whole life for sure. I'm not a pizza snob, too, so I like all kinds of pizza. Well, you say you're not a pizza snob. What about a, like, a grocery store pizza? I mean, I'll take it. You know, they say pizza's like sex, you know. They do? Even bad pizza is good pizza. Okay. Well, I don't know. You have, yeah, I, I've had some really bad sex. You're originally from Escondido. How was growing up down there? Loved it. Yeah, North County, San Diego.

It's a place to be. And still to this day, how much of your life have you spent in San Diego? Let's see. I'm going to say, 20 years of my life. How old are you? 31. 30. Are you still a child?

I'm a child. I know. Just turned 31. Just turned 31. Happy birthday. Thank you. When was your birthday? July 7.

That's my birthday. No way. Shut the fuck up, Dylan. God damn drunk. It's the best day of the year. Seven, seven. He just starts screaming. That's my birthday.

Hey. It's the luckiest day of the year. You grew up in the Church of Latter-day Saints. That's true, yes. How did that affect you? I think being a good kid, you know, I think it kind of distilled some fear into me of making mistakes. Is it not rude isn't the right word?

You're not supposed to say, are you Mormon? Because that's not real. I have some friends that are in the LDS church, and they're like, we're not, Mormon's not a thing. They're like, we're just Christian, and we go to the church, or Latter-day Saints.

It's definitely a thing. It's more of a rebranding that's been going on. It's a rebranding. Yeah, you could say that. By the way, I'm not asking you to speak on behalf of all Mormon. Well, that's a thing, because some people might disagree with me. Of course. But yes, you can say Mormon and everyone's going to know what you're talking about.

But you're not actually supposed to anymore. Yeah, I guess. I have more questions. Please ask them. Well, do you get up a planet? Is that the rule? No. I don't think so.

No, you know, I think it was like... I've always been told there's planets involved in the afterlife. I was taught that as a kid, but apparently not. They're saying no. That's not... Now they're saying no planets. Now they're saying no. That maybe it was just some kooky Mormon leaders that were teaching that or something, but no, apparently it's not.

Because I grew up with that in mind that, yes, I was going to have a planet. Which... Because I'll be honest with it. Sounds cool. wrong selling feature. Yeah. You're starting to tell me I get a planet and there's some things I want to do. Yeah.

Did you enjoy living in Utah? I did. It's great. If you like the outdoors, like for mountains, hiking, stuff like that, I don't think there's a better place to live. I mean, I'm not going to argue. It's, it is beautiful. But then there is a creepy factor of Salt Lake City where you're like, you know what? I'd like a little dirtier.

Yeah. A little more grift. It's definitely a bubble. It's a bubble. But anytime you have like a strong culture like that, there's also a strong counterculture. Totally. Because, I mean, I perform there. And, you know, Lord knows, I'm saying the wrong things.

Where'd you go to school? Where'd you go to college? With to BYU. You went to BYU. Yep. Bway is a great spot. You know, it's an interesting place for sure. BYU.

You guys make a big deal at BYU when some random athlete plays there that's not of... Yeah, like A.J., the new guy. Is he the Jewish kid or no? No. No. I don't think so. There was a Jewish quarterback for a while there. Oh, yeah.

Yeah. Yeah, but he got kicked out. Yeah. You know Sean Bradley? Oh, man, that sounds super familiar. Okay. Is he like one of those? He was an NBA player.

He was 7-2, 7-3, LDS. Okay. And still, to this day, hit by a car in Utah, paralyzed. Oh, my. And now he's like a seven-foot something in a wheelchair forever. I mean, just talk about mysterious ways. Is BYU a typical college experience? No, absolutely not.

Is it tame? Well, I mean, you can find anything, but it's pretty sober. Have you ever been a drinker? No, not necessarily, not really. Have you drank? Yes. Have you ever been drunk? Yes.

Mm-hmm. Yeah. I'm not a drinker either. Yeah. And I've never been a drinker. Yeah, it doesn't taste very good. That's my problem with it. I wish it tasted better.

Yeah. And then I would be more into it. I've never enjoyed beer. Yeah, I make alcoholic soda to be in. You're not supposed to be drinking. The LDS, they don't, caffeine. No coffee. Is it all caffeine?

No, no, no. It's only coffee and tea. What about matcha? Can you do matcha? Macha's a gray area. See, that's a gray area that technically no, because it's a tea. Oh, is it? Yeah, I think.

I don't like tea or coffee. I've always felt I'm a perfect candidate for LDS. Yeah, I was going to say. I just, I could get the missionaries to come by if you want. But if you're telling me there's no planet, I'm not interested. One time I used to surf this guy that was an LDS, and he told me, He goes, hey, you want me to tell you the trick to marriage? And I was just like, I just lit up because I knew what was going to come out of his mouth

was not something I was going to agree with, but I was so excited. And he's like, you just have to marry somebody that doesn't have any dreams. Oh, my. And I was just like, oh, this guy is, this guy is perfect. Wow. And then he goes, you need to come over. You need to come over for dinner. My wife will cook for you.

And I'm like, I appreciate that, but that's not going to happen. Yeah. No, that's not my style. Did you ever have a real job after college? Yeah, totally. I graduated right before COVID. And so I studied advertising at BYU. But by the end, I really didn't want to do advertising.

I kind of hated it. But I always know what you don't. I think knowing what you don't want to do is equally important. Yeah, exactly. So then you did take a real job or no? I did. Yeah. So I had a job lined up, but with COVID, it got basically for a load or whatever, squashed.

And so I took a sales job at a tech company. And so I did sales for a few years, and then I worked in IT at that same tech company. And then I quit to be at stay-at-home dad and to start a business, which did not work out. Did you have children and a wife at the time? I did. Yeah, my wife was working full-time. If you would have to be a stay-at-home dad and not had children, that's a power move. It would be. Okay, so your stay-at-home dad.

How many kids do you have? Two kids. You have two children. We had a baby on the way when I quit my job, which now that I think about it. How old were you when you got married? 21. All right. There it is. Yep. There it is. Just turned 21.

Okay. Yeah. And you don't want that of your children, do you? Not necessarily. Thank you. I wouldn't recommend it. I got lucky, though. My wife's the best. Sure, she is now because she's still young. You give her 10 years. Yeah, but we've, you know, we've been together nine years now. So I think we know each other. You ever heard about the 10-year itch?

I have. I heard it's like the 7-year itch, but it's just so much worse. Really? Like a rash. It's a rash. It's a 10-year rash. Uh-huh. Was your wife supportive of you, Yeah, she was. I was like pretty burnt out and pretty, I wouldn't say depressed is the word, but just pretty uninspired. And I had, I've always wanted to start a business and we had just had our second girl. So she's a baby. So as you know, it's pretty tough with a baby. So it was winter,

you know, in Utah, can't get out, have babies at home, kids at home. And I started making pizza. And I figured out that you can make really good pizza without a pizza oven. It kind of started out I was like a creative outlet for me. Just making pizzas. I've always been a baker. Like I've always loved like baking cookies, baking cakes, stuff like that. And then about two years ago is when I started making pizzas. And it just became like an obsession.

Was it immediately you figured out a way to make, you know, what a pizzeria, quality pizza in your oven or no? No, it was definitely a process. It was definitely lots of trial and error. And luckily I didn't have a job. I was unemployed. So I had lots of time on my hands. Is your wife like, what are you doing?

Just you're just in here making dough all day? Yeah, basically. Yeah, but I was doing some contract work. I had some stuff on the side. So I wasn't a complete loser. And I was full-time stay-at-home dad. Does she like pizza? She likes pizza.

She's getting a little worn out, though. I would say she's definitely getting worn out. Yeah. Yeah. Okay. Lots of pizza. Constant pizza in my house. You should see our fridge.

It's just filled with pizza. Do you have a system for knowing what dough is like next up? Kind of. Yeah, I kind of stack it a certain way in my garage fridge. And so I know the ones on top or the ones. are next. Instead of a meat locker, he's got just a pizza dough locker in his garage. Yeah, it's just a normal fridge, but yeah.

Good for you. We'll be right back. Talk show. Walk me through the entire process of making restaurant quality pizza at home. Okay, so first it starts with dough. My process for doing it is really easy. Some people do, like you have to do all these stretch and folds. You have to leave it out all day.

You have to do all this stuff. But my recipe, it's super easy. Mixed all together. Leave it out for it. an hour and then you ball it up and put it in the fridge. Do you mix everything with your hands? No, no. I used to. What do you mix with? I have a, I have a mixer. Okay. A spiral mixer is what you want? When I first started, I had this like 20 year old bosh, like this old like dough like breadmaker mixer thing and a kitchen aid, but a kitchen aid will get like bog down if you're doing too much

pizza dough and I was making way too much. So what's that one attachment that's just the like the little spiral thing? There's a spiral. Is that all I need as an attachment? or no? Yeah, I can send you a link for a good one, but a spiral it has this spiral and the whole thing also moves, the whole bowl moves. Oh, man. Yeah. So I have to get my own mixer for my own. You don't have to. You can definitely do it with your hands. No, I want, I've always used my hands because the mixing bowl wasn't working right. How many pizzas have you made since you started your channel?

Over a thousand, probably. What's your cholesterol level? Oh, man. I actually just got my blood work done. I should pull it up. I don't even know. I think it's normal. You're at that height where something, you're tall enough for it's like, hey, you're going to get blood clots or something. I don't know. There's something.

Once you get to run 6, 7, you have to start watching things a little differently. That's true. There's more, you know, the blood has to move far. I don't know how it works. I don't know. I think I have a history of that in my family, too, so I should probably get the checked out. Let's figure this out. What's the secret to making good dough?

Time. It's time. It's a cold ferment. So you want to make your dough and you want to make it cold, and you have to nail the, the, the, the percentages, and I have that all, like, on my social media, my website and stuff. But really, it's the time. So you make the dough and you leave it in your fridge for three or four days. And that's really where the flavor, like the, like the fermentation process, it makes the dough, like, super tasty and, like, flaky. And most pizza shops will do this. Like, the good

pizza shops, they'll do a cold ferment. And so that's, that's what I preach. There's different ways to do it. You can do same-day doughs. You can obviously buy, like, store-bought dough. Are store-bought doughs any good or no? They're good. Like, you can definitely make a good pizza if you have good toppings, like high-quality toppings. I use Trader Joe's dough all the time. The trick is you have to let it, you have to let it rest. You leave it out on your counter for multiple hours, and it's going to be pretty good. It's going to stretch out. When you say you use it all the time, as opposed to your homemade dough?

Well, I say that I always have it in my fridge in case. If I'm having like a pizza party, I don't have doughs ready. You know, I'll do a store-bought dough. It's just not quite, you don't quite get, like, the browning and the flavor that you'll get in a home. homemade pizza dough that's been sitting in your fridge and, you know, properly fermenting. I'll make, like, a video here and there about making store-bought dough because some people are into that. I got it. A lot of the time, pizza shops will sell dough to you.

So, like, if you have a pizza shop that you like to go to, you can ask them for dough and they'll sell it to you. I personally like the process of making my own dough. I think it's really fun. Most of the pizzas I make are from my own dough. Do you care about where your flour comes from? I do have a preference. I love this company in Utah.

It's called Lehigh Mills. They make a bread flour that's just, I don't know. It's always coming back to Utah. I know. If you think about Utah, does Utah have any good pizza places? Yeah, yeah, they do. What about getting flour from Europe? Is that helpful?

I think it could be. Mm-hmm. Yeah, for Neapolitan-style pizza. Oh. Yeah, that zero-zero flour. Stuff's good. You just take a peek of this. Taylor, I want Taylor to know if you're watching.

I know you're watching, Taylor, that this is the original email you sent me on April 2nd. This is back in like 2018. Anyway, this was his pizza dough recipe, and this is the one that I usually follow. You tell me, just take your time and peruse that and see if it's, if there's anything that sticks out to you. It's like, ah. These are all the same ingredients I use. I do it a little bit differently. I find this.

This is almost like more advanced than what I do. Well, he's a pizza freak. All he does is eat pizza, but Lord knows he didn't turn it into something profitable. Yeah. His cholesterol through the roof. Is it? It was. I remember him telling me

I go what's your cluster this guy's actually pretty bad yeah I mean this looks good okay that's the pizza dough that I'm making but I find compared to your dough it's a little tackier it doesn't seem like as it's easy to yours is easier to shape

this seems a little I don't know it could be the water amount so I always shoot for a 62% hydration in my dough which is kind of nerdy I guess but no listen yeah so you got a digital scale this stuff. It's nice. The digital scale is a game changer. Yeah, you can't ballpark. You don't have to measure any, like, you don't have to, you can't ballpark it. And the digital scale, though, it's so nice,

because you can have, you can make as many pizzas as you want. And so like, I, like, for, like, I built a dough calculator so you can make as many as you want, like what size you want. And you just plug it in it tells you all the, all the, like, grams. I love a calculator. I have a retirement calculator opened on my computer. I'm going to get a dough calculator next to it. Yeah, I'll send you the link. I try to make it as easy as possible, but basically just add all those ingredients, just like that. I mean, all pizza dough is made from the same ingredient. I guess the flour is going to be different. Throwing dough.

Do you prefer to throw the dough or no? I do, yeah. Once you learn how to do it, it's like a quicker way to stretch it out. Plus it's like just kind of fun to do. I can want my pizza. When I'm stretching the dough out, it shrivels back up so much. It's too cold. It's not room temperature.

It would stay, it would stay stretched if it was more. Totally. I usually set it out for two and a half hours. Is that not long enough? I usually do like four or five hours. Four five hours. Or it could be the gluten structure isn't properly. formed. Okay. Yeah. So if you, if you aren't needing it enough, if you aren't letting it sit

enough, it could, it could be that it's just not going to stretch out. Or if you like, if you try to ball it right before, that's a terrible idea. It's never going to stretch out again. If you try to ball it before. Yeah. So let's say you have a pizza, uh, like a pizza dough and you want it to be in a ball. So you ball it up real quick and then you try to stretch it out. It's going to be almost impossible to stretch out. You have to let it sit for another four or five hours or just put it in the fridge and have it the next day. You can never mess up on a pizza dough, re-put it together and then try again? Yeah, it's hard to do.

You'd have to probably roll it out. You're not supposed to roll pizza dough because that does something to it. You can, but it kind of like the air pocket or like the air. That's what it is. You want the bubbles. You want all the good stuff. You don't want too much air in it, but the hand stretch definitely has a better like mouth feel. Sourdough versus dry yeast.

Dry yeast. Well, no. I just haven't delving into sourdough. I'm not against sourdough. Okay. But I use dry yeast. Gluten free. Where are you at on?

I mean, I've made gluten-free. Like, there's a way to make it good. It's obviously not as good as non-glutton-free, normal pizza. But for people that can't have gluten, like, it just requires a different baking process. You have to bake it longer to get that nice browning. You ever make a calzone? I have. Well, usually when I make a calzone, it's like an emergency situation.

Like, it's like a launch. I messed it up, and so I have to make a calzone. It hasn't happened quite as much recently, but definitely when I was starting pizza making, like lots of calzone. What's your angle that you're sliding it off your peel? How steep are you? Low. As low as you can get it?

It's more of a shake and pull out. But the shake, doesn't that make those toppings dance off? Well, if it's angled too much, then yeah. You want to shake it just until the front of the dough comes off. And then you start shaking just a little bit and you pull it right out. I really think it's my dough. I don't think it's my method. It might be too wet.

I think it is. You've got to shake it while you're making the pizza as well. Like you're making it on there and give it a couple of things. shakes like while you're topping it just to make sure it's not sticking anywhere and if it does you can kind of you can blow under it or you can like try to put some semolina flour under it and when you're pulling your dough you you start with just fingering it like around to get it to start it before you lift it and start stretching it. Yeah you kind of like form the crust without touching the edges. I don't really like to touch the edges so they're nice and round and you form the crust and then you push

the air out of the middle and then you flip it over do the same thing until it gets like a little bit bigger than my hand. Okay, so you can flip it multiple times? Yeah, you can do flip it multiple times. It doesn't, once it is on the bottom, that doesn't, and by the way, the amount of flour that I'm doing this on, does that matter that it's picking up a lot of that flour? You want it to be completely covered, and then when you pick it up, you shake it off. So, like, that might be a reason why it might be sticking to your peel, because there's not enough flour. No, there's definitely enough flour. There's probably too much flour. If you break, rip into your dough and get into an area that you haven't touched or flowered, is it sticky and?

in there? Yeah, well, it's so thin that, not really. Sometimes I go so thin, and now I've got a spot that has like, like, moisture is going through from the sauce. See, that's another thing. And then now that's sticking on the peel. That might be your biggest problem. You don't want to, you don't want it to pull up in the middle, because the middle,

the middle is usually the thinnest spot. You don't want to pull up the middle. You want to go quick. If you ever get a rip, you can just, like, reattach it pretty easily. I just, it's just amazing that I'm not good. It's just like trial and error. Let's talk sauce. Are you doing anything more than mashing up, some nice canned tomato?

That's all you need to do. It has to be good quality tomatoes. You add some salt, a little bit of oregano, basil maybe, and then like a tiny bit of sugar, depending on how acidic the tomatoes are. That's my sauce. And what do you taste to know how much sugar to add? Yeah, you can, like, taste it.

Sometimes it doesn't need sugar at all. Sometimes you can just add, if the tomatoes are good enough, you can just add salt and it's way good. You don't have to cook sauce, though. Unless you're making like a Detroit style where you're going to put the sauce on afterwards, the sauce cooks on the pizza,

so you don't necessarily have to cook it. What's the temp you set your oven to? 550. Is that as high as an oven goes? It's as high as it can go. Yeah. Some ovens go to 500 and you can still bake a great pizza with 500. And you're not into putting a stone in your oven.

I use a steel. Right. You want a steel. A steel, yeah. Is that better than a stone? Yeah, because it gets hotter. And so I like a really, like, a well-done undercarriage, like the bottom of the pizza. A stone is great in, like, a pizza oven, like a normal pizza oven, like, one that gets to

800 degrees, 900 degrees, because it gets hot enough. But a normal oven, like, the, The stone just doesn't quite get hot enough and it doesn't transfer the heat well enough. So you can get like an okay bottom with the stone. But if you try to bake another one right after, it's going to be hard to get that good crispy bottom. But the steel really gets hot enough. And so any oven can make like really crispy New York-style pizza. And you can bake them one after another.

Do you keep the steel in your oven at all time? It's okay, but does not, does your oven just reek to high heavens of pizza? No, not. If you spill, if you spill, like, toppings or if you get lots of, like, like, flour. semolina flour in your oven it could. Does your steel have a rim around the edge of it to save you? No, no rim. They make pizza pans with rims that are circular,

but they're really hard to launch a pizza onto because of the lip. Why can't you make a steel that's in a rectangle? Usually ovens are only 16 inches deep, and so you want to make a circular pizza for the most part, and so mine's 16 by 16. I'm just workshopping this right now. I just feel like you want every surface area covered so that you're not having stuff fall down.

I have something, I'm working on something for that. What's your hardest pizza to recreate in a home oven? Ooh, like a Neapolitan-style pizza. That's with strawberry, vanilla, and chocolate? Yeah, yeah. No, Neapolitan, it's, you know, like the classic pizza. It's the really thick, like, airy crust. You have to bake them in a super hot oven that gets, like, 800 degrees.

They bake for, like, one to two minutes. It's just really hard to do in a normal oven. Okay. Yeah, so you really want to go for a more, like, New York style. You can do any kind of pizza besides that, like, pan pizza. is even, but like anything that is going to be baking for like six to seven minutes is what you want to aim for. Do you feel that the oven has hindered your ability to make a perfect pizza? No, I feel like I've like honed my skills towards a normal oven. So I'm almost like maxing out

the capabilities of an oven. So I guess maybe, but I'm never going to change. I think it's the best way to make pizza. You came to my house and made pizza in my pizza oven. Yeah. By the way, thank you and it was delicious. Yeah, I think you thought you had to impress, but it was like, I was blown away. Of course I thought I had to impress. No, it was, it was, you know what you're doing. How much better can you make pizza than what, what I ate? Like I said, so the dough I made, I actually made it yesterday because my oven went out,

this whole thing. I didn't think I was going to have pizza ready. So usually I let it sit for three, four days. So it wasn't quite as like flaky, like crispy as it usually is. Okay. And the flavor wasn't quite there, like the browning on the crust. And for some reason, like, I think it's because it was so much hotter in your oven. Like, it got kind of, it was like denser than normal.

But normally, I mean, it's the same process. Like, I do the same thing like I, like I made at your right place. But you didn't taste and go, oh, my goodness, I can't believe you're eating this. No, no, it was good. Right. Yeah, it was good. It wasn't, like, I've made way worse pizzas in that, for sure. Is my pizza oven good?

Your pizza oven was good. Yeah. Okay. You could definitely make a good piece. I mean, I feel like a pizza we made was pretty good. Pizza was great. Yeah. But I just, you know, sometimes you get people that are in the,

business. They work it and they're like, you know, this isn't as good as you think it is. Yeah, I think it could be better, but... Okay. There it is. I burnt my finger. I mean, we kept having to, you burnt your finger. No, today was a bad. It was kind of windy. Yeah, I think it was the wind was putting out the light. I have no idea. You're cutting squares often or no? No. Kids, I'm not against it. Kids love it. Yeah. Small squares. It's fun. Yeah. You can feel like you can have seven pieces. I like the crust, though. Like, like, same with like a brownie. I always want edge.

Brownies, I always wanted the middle. Oh, see? So that's why you like the square pizza. I don't know that I like the square pizza. I was just asking if you

liked, have you ever cut it in squares. You have the rolling knife? Yeah, I have a roller and a rocker, a big rocker. Yeah. I like the rocker. The rocker's fun.

It is fun. It's a good cut. It kind of takes up a lot, but it's, you know, it's good for not getting toppings everywhere. You kind of cut right through the toppings, whereas the roller

sometimes like drags the toppings across. F. Mary Kill, Detroit style, Chicago style, New York style. F. Detroit. Detroit. Kill Chicago. Unless it's the Chicago Tavern style. I love that. It's like that thin, crispy. I don't even know if I know it offhand. The tavern style. That's actually the real Chicago pizza. Before the LaZongia pizza. The Chicago Deep Dish is almost like a tourist thing, to be honest. It really is. It's so gross. And then Mary, New York style. I can have it all the time. The argument of best pizza, like I just never, it's not a.

even like Chicago, deep dish is gross. Detroit style is fine. I see, I love Detroit style. I like it, but it's not as good as New York. Yeah, New York's my favorite, for sure. New York City pizza. Do you really think there's something in the water? No, absolutely not.

Oh. Yeah, that's like my biggest pet peeve when people say that. It's not true. I've had plenty of terrible pizza in New York. I have too, but I'm going to say I've had some of the best pizza there too. Oh, yeah, same. I mean, maybe there is some, I think it's like a much. marketing thing. What are your thoughts on Evansville, Indiana's pizza scene? Have you heard about it?

I haven't. It sounds good. Oh, you got to talk to Eddie's buddy. What about in high school? Did you get that Fiesta pizza that was in a hexagon shape? And then the other pepperoni one with the cubed pepperonies on it. Did your school have those? Yeah, yeah. What's your favorite fast food pizza? Oh, man. Does Costco count? I guess. I like, I like a slice. Yeah. You get a slice when you're there? Yeah, you know. I do, too. Pizza, I love all pizza, and so even the bad pizzas are good.

Let's talk about some of these fast food ones. Little Caesars. You ever had it? Have I had Little Caesars? Of course. Okay. Yeah. What was the one that you disliked the most?

I always disliked Pizza Hut the most. I would say Pizza Hut was the worst. People hate Dominoes. I always like Domino's as a kid. It's like, when you get Dominoes, it's almost as if you're not getting pizza. Like, you're getting Domino's. Like, I'm not hungry for pizza. I'm hungry for Domino's.

You're talking about Kleenex. versus face tissues. It's its own thing. Dominoes. Papa Johns is my favorite growing up, probably besides, like, Costco pizza. I think Costco just because we got it the most. Maybe it's just like our family.

Like, it's the best deal. You ever been to with Sisi's? Yeah, I have. The buffet of pizzas? Yeah. There's some good ones. Have you ever had dessert pizza? Yeah, cinnamon?

Yeah. I've made some. I'll kill a dessert pizza. Dude, it's an Oreo. So you're making dessert pizzas too now. I made this chocolate chip cookie pizza. It's different than a Pizuki. It's a pizza with chocolate chip.

The Pazuki blew through me once in a hotel, and it's not a good story. Okay, well, this is different. It's like a... The Pizuki is purposely underdone to the point where it's going to run through you. See, that's the thing. So the cookie pizza is nice because you still have the crust, so you have like a bite, like of the pizza crust, but then you have like kind of an underdone, like, cookie dough on it. Really good.

Yeah. Yeah. Man, that stuff is good. I'm getting excited here again. Is there any toppings that you do not want on your pizza? Olives. I don't like olives. You don't like olives?

Olives. I'm a big olive hater. Oh, I love olives. Yeah. I don't like canned olives. I don't like any olives. I think it's like a, I don't know. I don't get how people like olives.

Well, get it. I don't get it. Different strokes, man. Don't yuck my yum. You, uh, you fuck with pineapple? You know, recently, yeah. Honestly, I was a hater. I was a pineapple hater.

My brother got me back onto it. Oh. And I think, like, going, like, my whole life I was. I hated, like, Hawaiian pizza. Mm-hmm. And I think if you do it well, it's actually really good. You can't do too much. How do you do it well?

We can't do too much. Okay, not too much. If you get it like a little charred, like a little bit more cooked than normal, like not so like juicy. Right. Yeah, it's good. I do like it. And so. Okay.

I think there's like a place for all toppings on pizza. Where do you stand on ranch? Because Dan Dan is a big ranch fan. Yeah. I mean, I feel like I might lose some credibility, but I love ranch on pizza. Oh. Oh, yeah. No, I do.

Like, I think it has its place. I don't need it on every bite, but if you want me to plow through all my crust, it's a nice little, you know. Totally. For the crust. Yeah. Yeah, I'm not going to put it on every slice, especially if it's like a really good, like pepperoni pizza. Like sometimes you just want a little taste. Yeah, I mean, listen, I like it.

Does everyone in the pizza business have to give a shit about Dave Portnoy? No. Who is he? And why is he the gatekeeper of pizza? The thing is, he likes a specific type of pizza. And I happen to like the same type of pizza that he likes. And so if you don't like crispy, like, well-done pizza, you're not going to, you don't need to listen to Dave Portnoy. Okay.

But, you know, I love the type of pizza he loves. And so I've been to some of the spots he's reviewed and I agree with him. He reviews pizza and he's got a huge following. And you set out early on in your pizza career, I'm going to get him to review my pizza. I'm going to keep making a pizza every single day until he agrees. Yes. And then he finally agreed on the seventh third day. Yeah, 73rd day.

You flew out to Chicago And he reviewed your pizza And he immediately Anointed you the greatest pizza maker in the land Yeah the best pizza he's ever had No, no He gave you an 8.1 He gave you an 8.1 which is a great score

Okay, my next follow-up question was What the fuck is an 8.1 Is it out of 10? It's out of 10 but he's never given I think that I think it's like a 9-3 is the highest He's ever given Because a 10 is like unachievable

You know you can't have that A 10 is the perfect It seems like it seems like a weird scale if you can't get to it. Nobody knows the rules. Nobody. You tell me Nadia Komenich couldn't do it? Huh? Anybody?

Anybody with a gymnastic reference of the perfect 10? Uh-huh. All right. So you gave you an 8.1 and that is a good score. And that immediately kind of launched. You're like, oh, I'm going to actually start doing this for a living. Kind of. It's only been recently that I'm doing this full time for a living.

Is your wife also doing it with you? She helps me. Yeah. She helps me with the business side of things. And she helps watch the kids when I am not in the house. But I'm mostly in the house, like, all the time. Do your kids think you're the coolest dad in the world? My kid does tell people I'm the famous pizza guy, which I don't necessarily think I'm a

famous pizza guy. But I am a pizza guy and people recognize me. So I guess I counts. Those things work. Yeah. But do you let your kids eat pizza every day? Yeah, but they like, they prefer like Domino's style pizza, like kind of worse pizza. Do you have to just change that?

That's your job as a parent. They do like pizza. They like pan pizza. more than anything. All right. Yeah. I don't trust them at all. Talk about the process of launching your own line of pizza steels.

Yeah. So I did this whole port and everything. Like I made pizzas and I was baking them on a pizza steel. Like halfway through I made my own pizza steel, which is, I mean, it's just a piece of metal, which most pans are. But so I made this steel and then I baked the pizza I baked for Dave, I had on this steel. Dave was asking me about it and I had no idea what to say because I was like, I didn't have a manufacturer. I didn't have anything ready. and my wife actually had to tell him like, oh, this is actually his thing.

Like he's going to sell this pizza steal. And I'm like, I don't know what to say here. He was asking, he's like, you're the worst sales person ever. And I'm like, yeah, like I used to do sales and I quit because I suck at it. How thick is it? It's a fourth inch thick. Is that the right thickness? Quarter inch.

It's a good middle ground. So it heats up faster, but I am going to launch a thicker one here soon. Okay. So, but yeah, a quarter inch, it's 16 by 16 inches. But really, it just gets super hot and it transfers the heat better. than the stone does. Can it burn? Well, the thing is, like, in a normal, like, oven, like, 550 is, like, pretty good. Like, you're not going to burn, but you can put it on, like, a barbecue, and that it definitely can burn. Is it painted? No, no, it's raw steel, and you season it. Yeah. What, you season it? You season it with

oil, you bake it, and once you bake it in. How often do you have to do that? Just one time, just the first time. Okay, I hate a lot of maintenance. No, no, no, it's easy. What are your pizza steals cost? One-19. Yep. I don't know what a pizza steel is supposed to cost. Yeah. But that's a number. that I would say, okay, I'm getting something of quality at $119 if it's in my kitchen. Totally. The thing is, they last forever. So stone, they usually break if, like, they're not super good quality. I know they do.

Yeah, they break. You drop it, you break, or if it gets too hot, it'll break. And the steel, you know, lasts forever. I mean, they're super heavy. Like, shipping them costs a ton. I offer free shipping. So do you have to pay for the shipping then? I pay for it, yeah.

And they're made here. And I can make them, I could probably make them in China for way cheaper. But, yeah. So I, but luckily my friend, her dad owns a steel factor here in L.A. And so I was able to get in touch with him and we were able to make them so they're made right here in L.A. We'll be right back. What percentage of meals are you cooking for your, is it only pizza? Is it only baked goods? We've been eating out a lot.

Uh-huh. We, uh, well, I'm baking all day. I'm making pizzas like all the time. And so come dinner, we're like, I don't want to look at this kitchen. Like, I don't want to be here. But, you know, I am the baker, so, like, I don't necessarily cook. My wife's a really good cook, and she loves to cook. And so we've been eating out a lot, but she usually does the cooking. Everybody's on the show gets gifts. This is, do you watch any basketball in the NBA?

Yeah. There's Miami Heat. Okay, they just got Yannis. You're going to want that apron. Okay? Wow. Get that off my desk. Look at that.

Here's our gift I got. I don't know if I can wear this on my videos. Why? Because I'm not a heat fan. I don't care. You just cut that away. I'll wear it off. Here's what I'm getting.

Here's another gift I'm giving you. I'm just assuming your house smells like pizza a lot. It does. So I don't, I'm big on smells. These are, um, essential oils. You're gonna have to get it like, make your bathroom smell like a, a spot. But these are, basil. We could put that on a pizza, maybe.

No, I wouldn't put that on pizza. No, there's lavender. What is this? Eucalyptus for the kids when they're, look at that. But anyway, this, my wife, she freaks out if I ever, um, she's like, was that bought on Amazon? And I'm like, I think so. And she's like, get it out of the house. He screams at me about stuff like.

Anyway, I got you a ton of essential oils. Oh, way. Yeah, and these are all the drippers that you're going to need. But anyway, to make your house smell better. Yeah, thank you. Occasionally. Not the pizza doesn't smell good. No, I know what you mean.

Yeah. All right. I'm probably too accustomed to it. Hey? Should ask my guests. This right here, this next gift. Oh, my gosh. Well, listen, so all I do is I empty stuff out of my house.

I give them to the gas. This is perfect. All right, put that on the floor. Don't worry about it. This is for your girls. It's a bunch of random Halloween costumes. Oh. That they can, and anything they don't like, you throw it away or you donate it.

Okay. But my kids like to dress up, but now they're, I don't know, this is a bumblebee outfit for one of your kids. There's going to be a clown outfit. There's a wizard outfit. No way. There's a Flintstone outfit. This is like, I think one of those. Frozen?

I think it's a Frozen. Frozen. I think it's Elsa. Whatever. I don't. Here's just a winter jacket when they go back to Utah. Oh, yeah. You know, you're going to need something.

There's a pair of shoes in here. Wow. A weird wizard. Regardless, your girls, you just come home, you give them something to change. They'll think it's fun for five minutes. My kid, uh, she loves Halloween. It's her favorite. Good.

We had a Halloween-themed birthday party this year. Does she like honey? I had a honey guy here. My kids don't eat honey. I saw the honey guy. My kids don't eat honey. Wow. These are just more books for your girls.

This is perfect. Yeah. Well, let's see. I probably have like half of these. No, these books. Love makes a family. Look, you're going to have to read a book. about guy on guy.

Oh, that's okay. That's, that's, we're a, we're, we're, we're open in our family. Yeah, same. Oh, that got me. Same. Get this off of my death. Hold on. This is the dumbest.

This, I just want you to give to your girl just, for, you go to a restaurant, okay? And you just hand this to them and they'll destroy the restaurant and not your home. My wife, when she buys this junk. that gets everywhere. It's like pizza dough, but it's not. It's like, I don't feel this. Kinetic sand?

It's like kinetic sand. I'm so furious when my wife brings it. I'm going to get this out of my house. So you just give it to your guess? So I just take it away, I take it away, I hide it, give it to me. And then I hand it to you and then,

but I'm giving you the tip. It's like kinetic sand, but it's snow? But the tip is you don't let them have this in your house. When you're at a restaurant, You need them to, you just pull this out and you're here, destroy this restaurant. I don't care. All right, put that on the floor, please. I never used a food thermometer in my life.

What is that? You know, you stick in food and it tells you the temperature. You've never used one? No, I've never used. I always just take a knife and cut. You don't have one of those infrared ones? No, I don't have an infrared. That's what you need for a pizza oven.

I don't have that. I should have brought one for you. Whatever. The battery's dead in that, I think. I have a gift for you, too. What? You got a gift for me? It's a box.

Oh, I know what this is going to be. Is it heavy? It's heavy. Yes. Look at this. Now, is this perfect? Look at this. You got your own tape.

Yeah, I got my own tape and everything. You don't go all the way around with your tape, though. Yeah, you know, tape costs money. It makes sense. How long do I need to warm this up if I'm just reheating an already cooked slice? Less time. Like, you could probably get away with like 20 minutes. Just so you know, that's a long time before I eat my snack.

I know. See, well, pizza is such an investment to when I'm going to. actually eat it. I have to make my dough what do you say? Three days? Three days in advance. But it takes like 10 minutes to do and then you put some in your freezer. I just don't I don't want, I don't want to be like well three days. Three days if I wait in the refrigerator for five days is that fine? Yeah, I do like up to a week. Like probably

a week. Okay. Yeah. I've done like 10 days before and it's it's a little fermented. You can tell? Yeah, you can smell it. Oh. Yeah. Did you want me to open this? Yeah, open it. Why not? you're supposed to cut towards your body right yeah look at this yeah got some stickers you don't but you don't hand write a note in here like hey thanks from the dough guy well i have a pre-made note i guess gives you instructions for how to season it season it super easy important seasoning your steel congratulations look at that it's only five steps guys yeah it's easy oh it even it's got an

engraving on it yeah it's nice it's heavier out of the box and it is in yeah by the way already got my hands dirty. Is that just because it's not seasoned? Yeah, you need to give it a little wash and you season it. It's just like some carbon steel residue. It's non-toxic. Okay, but I don't like getting dirty. It bakes in.

That is a nice piece of metal right there. Yeah, it's heavy duty. Mm-hmm. Thank you very much. Yeah, the best pizza you'll ever make in a normal oven at least. Okay. The thing is, it is a lot of preheating, but like you don't have to go outside and, like, get your oven ready.

You just keep this in your oven and just turn it on. Well, I get the, I get the, why this is for, the 99 percenters, but, but, but for me, I think I still want to yeah, take the, there's a time in place. The walk out in Malibu to my barbecue. It's not, it's not like it's the crazy weather. I guess we all don't, yeah. Yeah, no, a lot of people don't have that situation. I know I'm fortunate, okay, but I came from the bottom. How'd you come up with the name? Dude, honestly, it was just, I just, I made an Instagram, I had like 10 followers on Instagram with my friends and family. I just, I don't know, do guy.

You're like the do-g- Is it the do-guy or do-guy? Well, it's do-guy, but my handles, it's do-guy because do-guy was taken. But now I'm its-d-guy, and it's kind of my thing, so. So much work. So much work. But it's so worth it. It's so worth it. It's so worth it.

It's so much better things to do. It's so much better than just everybody making loaves of bread. Yeah. I mean, I love making a good loaf of bread, too. But I'd rather, I ever, I've got a friend in the neighborhood that she does the best bread, and I'll never get to her level. and I can just ask her for a loaf and she'll like bring it over. Yeah.

Do you ever want to open a brick and mortar? People ask, this is like my most common question. Like I think maybe one day, right now I'm focused on helping people make homemade pizza. But I think definitely. Are you like, is the end game pizza is going to, however, to make it the most profitable or not necessarily? No, I think the end game is to help as many people as possible make good pizza at home. So I provide the tools to do that. Having a pizza spot is definitely like on the list of things I want to.

to do but right now it's not really like a priority uh sam thanks for being on the show appreciate pleasure to be here all right i want to thank sam for being on the show i also want to thank him for coming to my house and making us delicious pizza it was great oh hot honey pepperoni what all was on that pizza some basil oh the basil dylan dylan was drinking wild at my house i took a photo of dylan drink him his phone so you could tell that it was 11 o'clock in the morning. 11.05. And he's got popped open some IPA. What do you get to drink around here? And he kept saying, he goes, I'm not driving. I'm like, I get, I'm not, that's not my concern. Also not the reason not to drink at 11.05. Yeah, he's like,

I'm not driving. I'm like, well, none of us are. We're just getting out of bed. You handed me a beer. What was I supposed to do? You came in saying, you say no. I need a drink. It's too early. Maybe later. I handed you three beers. if I'm being honest. Yeah, you did. And I handed you three beers because I asked, what do you want to drink? And you're like, what do you got? And when anybody says, what do you got?

That's code for I want something to drink that has alcohol in it. I want three beers. Now it's time for a segment that's sponsored by Kalshi. This is only our second episode where we've had Kalshi be a sponsor. and I'm going to let you guys predict how the first episode went. How do you think the comments for a Kalshi sponsorship went? Poorly? No.

No, no, Eddie, you're wrong. Eh? Okay, wrong. Overwhelmingly positive. I couldn't find a negative comment. Now, I have a search guard on my computer that doesn't allow me to see anything. that I don't want to see. Okay.

But it was overwhelmingly positive. I could have never predicted this. Cal she could, which is why I lost a ton of money. But, but, yeah, no, the fans were like, they were like so supportive, and I think that's great.

They understand that, you know, while sure, I've got enough money to live happily ever after, you, Eddie, okay, you're close, but you're not there yet. Pete, oh, he's a mile away from happy.

Okay? John, I don't know what he, I don't think he'll be happy until he's in some weird European town, you know, watching people have sex with his wife. I think, I get that vibe too. Cheers. Cheers.

Dylan, I mean, you know, Dylan's good. Dylan's happy on a nickel. Sure. Give him a case. Give him a case. Give him a case. Give him a case and he's good.

I could predict that. But listen, anyway, so I want to thank Kalshi, and I want to thank the fans for supporting Kalshi sponsoring this show. Listen, if it keeps a roof over your heads, what a great service. All right, we've got to do some real plugs here. Patreon.com slash toss show.

My first farewell tour. By the way, if you're looking for a date in the southeast to come see me, Pensacola, that's filling up quick, but Montgomery. Montgomery, Alabama. That might be the play.

Yeah? I might bring my A-game to Montgomery. All right, what else do we got? Tosh Showstore.com. Get some merch before you come see me on tour. All right, hit the music. It's time for they love me. they love me not. What do you got, Eddie? All right, love me. From Alicia via email,

Tosh show, okay, got to say your podcast is top tier. You have saved me time and time again driving home from work and laughing instead of wanting to turn the wheel into oncoming traffic. Just kidding, not actually, but you know the feeling. But for real, who knew you could age so gracefully and still be funny as hell? Good work, Godspeed, P.S., if you ever have a rich people garage sale, invite me. Well, that was nice, I guess. I'm glad I'm keeping her from a, you know, killing herself. Yeah. On their way home from work,

but she was just kidding about that. Just joking. Which you really shouldn't joke about that. Nope. Because if she accidentally turns into traffic, nobody's going to believe it was an accident at this point because she's written it down. Premeditated.

Mm-hmm. Let's just hope she's not listening to our podcast at that time. Oh. I don't need the press. But I'm never going to have a rich person garage sale. Not because I'm above it, but because I don't want to charge people for the stuff I don't want in my home. Also, I don't want to,

I don't want to haggle with people. You ever put signs up in the neighborhood for somebody that has a lot of clutter? This is somebody else's house. That's great. All right. Dev, whatever. Let's hear They Love Me Not. All right.

From at Zach Wang, 9675, gay. Okay. That's not, they love me not. That's, you're using it as an insult? They're questioning my sexuality? Maybe. Oh, come on. Aren't we better than that in 2026?

Being gay is awesome. Right. See you next week.