Indian Street Food EXPOSED! MASTERCHEF Runs India's BIGGEST Pizza Lab In Punjab! Game Over?
Harry Uppal
184,191 views
I found a secret pizza lab! 🍕 Most places ferment their dough for 24 hours, but here, she takes it to 96 hours. The result? The most incredible sourdough and Neapolitan pizza I’ve ever tasted.
The Story: Meet the woman behind Talez who has turned pizza-making into a science experiment. We’re going inside her hidden lab to see exactly how she creates that perfect 96-hour crust.
20 Comments
You can tell the dough’s been properly fermented (72+ hours). Those blisters are a great sign — you only get that from well-cured dough, and it gives a light, easy-to-digest crust and air bubble are also one of the sign of dough cured over 72hours plus .
Just sharing my opinion from managing an Italian restaurant chain in Australia over a decade — this looks spot on.
Hope it tastes as good as it looks — happy to share ideas anytime. 👏
Also, we’re really loving the new ideas you’re bringing into each video. And to those saying “don’t repeat words,” guys—try suggesting something helpful instead of just pointing it out. 🙂
What a coincidence that owner wearing Osaka t-shirt and explaining a omelette rice from japan 🎉
Indian Street Food EXPOSED! MASTERCHEF Runs India's BIGGEST Pizza Lab In Punjab! Game Over?
Harry Uppal
184,191 views
I found a secret pizza lab! 🍕 Most places ferment their dough for 24 hours, but here, she takes it to 96 hours. The result? The most incredible sourdough and Neapolitan pizza I’ve ever tasted.
The Story: Meet the woman behind Talez who has turned pizza-making into a science experiment. We’re going inside her hidden lab to see exactly how she creates that perfect 96-hour crust.