RC's NY Pizza owner still competing with US Pizza Team

THE WOODLANDS, TX -- In November 2018 RC Gallegos was offered a spot on the US Pizza Team (USPT). Along with 18 other competitors competing in 55 categories, the USPT traveled to Parma, Italy, to compete in the 28th edition of the World Pizza Championship April 9-11. Only 2 members of the elite US Team are from Texas and RC Gallegos, RC’S NYC Pizza & Pasta, is the only representative from the Greater Houston area.

“I learned a lot during the competition, but unfortunately did not place in any category”, said RC. “Simple is better in Italy. They create pizza with a double zero flour for dough, fresh grown seasonings, and only 1 or 2 toppings. Pizza eating is an event in Italy. With less toppings and a lighter dough, you can eat more without feeling stuffed.

Pizza originated from in Italy from immigrants using flattened dough with just cheese as a topping. In the 18th century, tomato sauce was added and cooked in a wood-burning oven. Traditional pizzas in Italy include margherita (mozzarella, tomato, basil), marinara (just crust and tomato sauce), and quattro formaggi (white pizza with four types of cheese).

A Pizzaiolo is a respected profession in Italy with a tradition of competition to the best. The pizzaiolo often entertains by tossing the pizza through aerobatics creating a festive atmosphere. One of the Americans on the US Pizza Team was able to bring home the first place overall for Pizza Acrobatics as a third-generation pizza maker.

Although there is a brotherhood among pizza chefs in the United States, that is not the case in Italy. Since it is a highly competitive industry, the World Championship was an enlightening experience for RC. I am friends with the industry leaders, Pizaro’s Pizza, Nicole Bean. Matt Hutchinson & Phil Nicosia from Pallotta’s. We talk, help each other and respect each other. This is the culture and Pizza Climate in the industry throughout the U.S. We consider each other Colleagues, NOT Competitors. It is not that way in Italy. The climate is like sharks!”

The U.S. Pizza Team competes all year round in various trials across the country in anticipation of the World Pizza Championships. Once you make the team, you remain a member for perpetuity.

RC’S NYC Pizza & Pasta is honored to announce RC Gallegos of the United States Pizza Team has been invited to participate in The Inaugural Traditional American Pizza Division of the Pizzaiuolo World Championship held in Naples, Italy on September 16th-18th, 2019. “This is an amazing opportunity to be competing alongside 29 of the best Pizza makers in the World”, Gallegos remarked.

RC will compete again September 25-26 as an individual at the Atlantic City Competition for the Caputo Cup. The Pizza and Pasta Expo, or the Caputo Cup Competition, is Italy’s largest renowned pizza competition with over 190 competitors worldwide. www.pizzaandpastaexpo.com RC placed 2nd in 2015 in NY with a plain cheese Pie and 2nd place in 2017 competing against pizzaiolos from across the country in the Gluten Free Category. He represented Houston with his California pizza-baby spinach, zesty Italian sausage, artichoke hearts, roasted peppers, fresh basil, traditional tomato sauce, and whole milk mozzarella on a gluten free crust. The competition expanded in 2017 to include four divisions: Traditional, Non-Traditional, Pizza Napoletana, and Gluten Free.

RC’s entry will be the “Nona Maria” – a simple cheese pie with marinara sauce, mozzarella cheese, and basil in the Classic American Pizza Division his award-winning pizza dough. The award-winning gluten-free and regular dough is now carried at his 3 local NYC Pizza restaurants, as well as being sold to other local restaurants. RC is working to get his award-winning dough manufactured to offer it to other Sport’s Bars and restaurants. Dough takes a pizza from okay to great with fermented yeast. RC’s dough is a creative combination that ferments for up to 4 days.

RC opened his first RC’s NYC Pizza & Pasta Porter in 2003 on FM 1314 in a 600 square foot building and has additional locations in the Woodlands and Kingwood. Every pizza recipe has been created by RC himself. His first competition was in 2009 at the Pizza Expo in Las Vegas where he placed first place for his classic cheese pizza. He went on to place 3rd in 2011, and 2nd in 2013 at the Las Vegas Pizza Expo.

RC’s NYC Pizza & Pasta opened their first franchise location in the new Valley Ranch Town Center in New Caney last summer with hopes of adding additional franchises this year. Currently there are 3 models of franchise restaurants available that include buildouts dependent on financing agreement.

RC is excited about branching out and adding other locations. “The Woodlands location could be a franchise if there is an interest from an investor. The Kingwood restaurant has been newly remodeled with upscale fixtures, high varnish wood, granite counters, and of course friendly waitstaff”.

“We will also be adding Pizza Classes at the restaurant venues or on the go at businesses for team building, organizations or fun family reunions. Follow our Facebook page to learn details.” Invest in a successful franchise from someone who has world renowned pizza!

Find out more about RC’s NYC Pizza and Pasta by visiting www.RCSNYCPizza.com or visit their Facebook pages at www.Facebook.com/RCSNYCPizza.

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