Making Extraordinary Pizza in Long Island City ~ Masa Madre style at the Foodcellar Market & Eatery

All Pizza is not created equal. We sometimes take our favorite pizza for granted. Foodcellar's pizza man, Mo, shows us how they do it.

Masa Madre Pizza dough being formed by Mo at Foodcellar Market & Eatery   The Pizza is in flight at Foodcellar Market & Eatery. Mo shows off his experience.   Masa Madre Pizza dough being mixed at Foodcellar Market & Eatery     Full video coverage and follow up Q&A are available in the left column in 10 segments of approximately three to five minutes each. OurLIC Part 1: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 2: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 3: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 3B: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 4: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 5: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 6: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 7: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 8: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011 OurLIC Part 9: Foodcellar's pizza man, Mo, shows us how they make Pizza with Masa Madre dough. 1/28/2011

Long Island City, New York April 4, 2011 -  The residents of Long Island City are blessed to have a wide choice of delicious PIZZA.  OurLIC has set out to explore the making and serving of pizza in LIC restaurants and eateries. Because of our love of pizza, and the CityEntree service, we have been studying pizza for years.  Pizza is an art.  It is a careful blend of dough ingredients and preparation, cheese, sauce, toppings,  ovens, temperature, crust, thickness, and the mix of the ingrdients.   We sometimes take our favorite pizza for granted. Our first stop is Foodcellar, which uses a specially prepared pizza dough that takes three  days before it is ready for the customer.   The base is not only a well kept secret, but each batch requires a small portion of the prior batch.  It is a little like the process of making yogurt.  There are folk tales about masa madre dough.  In one, the owner of the recipe, it is said, keeps a reserve of his dough locked in a safe. Since the arrival of Foodcellar, the popularity of their pizza has soared.    The Foodcellar Market not only has this uncommon masa madre dough, it also has the advantage of their everpresent fresh, natural produce as ingredients for toppings. In this first article, OurLIC shows the actual preparation of the masa madre dough by the pizza  master, Mo, at Foodcellar Market & Eatery.   Masa Madre Pizza dough being formed by Mo at Foodcellar Market & Eatery The Pizza is in flight at Foodcellar Market & Eatery. Mo shows off his experience. Masa Madre Pizza dough being mixed at Foodcellar Market & Eatery Pepperoni Pizza from Foodcellar Market & Eatery Hot Pizza from Foodcellar Maket ready for delivery.

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