In the fast-paced world of pizza, innovation is key to standing out and maximizing profitability, versatility and menu creativity. Enter RC Gallegos, the mastermind behind RC’s NYC Pizza and Pasta in The Woodlands, Texas. He says his “1 Master Dough,” which he sells online at RC’S NYC Pizza Dough Co., has not only won accolades but has also proven to be a versatile game-changer for pizzerias looking to streamline their operations, ensure consistency and differentiate themselves from the competition.
Before the entrepreneurial Gallegos, who also created the Texas Hot Honey brand, founded his dough company, he was already an acclaimed pizza chef with numerous national awards under his belt. His journey began in 2009 when his plain cheese pizza, featuring his signature dough, clinched first place in the Traditional Division of the Southwest Region of the U.S. at the Pizza Expo in Las Vegas. The judges were so impressed with the dough’s texture and flavor, he said, they came out front and questioned him about his dough process.
That sparked a realization for Gallegos: This dough, he decided, had the potential to transcend a single pizza style.
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Fast forward to today, and RC’s “1 Master Dough” has garnered awards across various pizza styles, including second place at the 2015 Caputo Cup in New York as well as an impressive second place in Tavern Style and fourth place in Chicago Deep Dish at the U.S. Pizza Team’s 2022 U.S. Chicago Pizza Cup, plus 12 other awards through the years.
Gallegos said the right master dough can offer versatility, more efficiency and higher profitability. His dough has the ability to adapt to more than 14 different items on a menu. “This versatility not only elevates the quality of each dish but also streamlines kitchen operations, reducing the need for multiple dough recipes, products or loss of less popular products,” Gallegos said. He added that the dough works for nearly all the most popular pizza styles, including New York, Grandma and Sicilian, Chicago deep dish and tavern, Detroit and New Haven appizza.
He also recommends it for calzones, strombolis, garlic knots, pizza rolls, focaccia, Italian bread, New York bagels, even New York pretzels, fried calzones and fried pizzas, plus coccoli and zeppolis.
By adopting one master dough, Gallegos said, pizzerias can save significantly on labor and ingredient costs, cut waste and prevent lowering quality by freezing unpopular new menu items. “With one dough that suits multiple purposes, there’s less waste and a more efficient kitchen workflow,” he noted. “This approach not only reduces costs but also enhances menu flexibility, allowing for easy adaptation to customer preferences and seasonal trends.”
For pizzerias looking to replicate his success, the key lies in understanding the fundamental characteristics and processes of different pizza styles, Gallegos added. “While the dough remains consistent, varying the cheese, sauce, fermenting and cooking techniques can help achieve the authentic flavors and textures that define each style. Customers will appreciate the diversity and quality, and your kitchen will benefit from the streamlined process.”
RC’s NYC Pizza has proved this to be achievable in a small 2400-square-foot small pizzeria as easily as in a larger 3500-square-foot restaurant, he said.
“This Master Dough stands as a testament to culinary innovation and operational efficiency,” Gallegos said. “By integrating one versatile dough into your menu, you can offer a wide array of high-quality items while optimizing your kitchen’s performance. Embrace the 1 Master Dough philosophy and watch your pizzeria thrive.”
