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“They’re almost opposite of each other, a crisp bottom and a softness to the dough, mostly in the cornicione which is the raised crust on the outer edge and then a chew,” he said. “Those three variables are really what it takes to properly identify a New York crust.”
While Gallegos said RC’s prides itself on the authenticity of its traditional New York fare, from the signature thin crust and Sicilian pies to heroes and baked pasta dishes, Gallegos said he knows The Woodlands location on Sawdust Road for its customer base’s wide range of preferences compared with more traditional orders at his other eateries.“The Woodlands really tests . our dough and the integrity of that dough to uphold all the toppings they love to put on it. Six, seven toppings,” he said. “In New York, normally it’s very, very simple and basic. . Fortunately, our dough is very versatile, and it serves very well, as I put it, as a canvas, for their piece of work, their art, whatever the ....

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