Growing up near NYC, I ate nothing but fabulous NYC pizza. For you people who like Pizza Hut or Domino's, the difference is that the NY style crust is thin, but is not crispy-crunchy. It has lots of flavor and not like eating a cracker or a piece of thick bread. It's the perfect blend of thin and soft. Also, R.C. uses whole milk cheese, not that stuff made with skim. The owner studied how to make pizza in NYC and he learned his lesson well. Since I can't drive 72 miles round trip every week, R.C. sells his fresh dough, enough to make an 18"" pizza, for five bucks. I know I can't match his toppings, but the most important ingredient is the crust so at least I can buy some of that and feeeze it for later use.
Pros: New York Style crust with real whole milk cheese
Cons: Two locations in Kingwood and Conroe, too far away!
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