Gallery: Top This: Rigatoni Pizza (à la Mulberry Street Pizzeria)

Carb-tastic!
Carb-tastic!

Well not quite. Although topped with pasta, the tubes do not overload the crust, like any good topping. The rigatoni simply adds the satisfying chew of al dente pasta.

NY-Style Dough
NY-Style Dough

Richie developed his recipes back in the Bronx, and they are undoubtedly NY style. The elastic dough gets stretched into a thin round that drapes over the peel.

Sheets of Cheese
Sheets of Cheese

Aged Wisconsin Mozzarella is sliced in-house into paper-thin sheets that cover the entire surface of the pie.

Baking: Round 1
Baking: Round 1

The crust is baked and the mozzarella melted into a bubbly base in the 575 deck oven. At home, bake on a stone or steel at the oven's highest temperature. When your mozzarella begins to brown you are done—approximately 5 minutes.

King of Spades
King of Spades

Spread ricotta over the entire face of the pizza. At Mulberry, they use a spade-like tool—you might know it as a pallet knife if you’re a painter—to get an even layer.

Pasta Top
Pasta Top

Scatter your al dente rigatoni over the pie. Keep the application light; we’re getting plenty of density from the crust.

Ring-a-toni
Ring-a-toni

Concentric circles of marinara are added over the rigatoni before it goes back into the oven.

Baking: Round 2
Baking: Round 2

Back into the oven it goes until your crust gets nice and lightly browned—approximately 5-7 minutes.

Bullseye
Bullseye

Add a scattering of julienned basil and this pasta pie is ready to serve!