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

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.

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.

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

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.

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.

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

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

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

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