Okay, went with your suggestion Pete-zza... Made the Lehmann NY Style, .105 thickness, 14 inch pizza. Here is the "recipe" I used for the pie...
Cooked up 14 oz of sauce, added my seasonings.
Cooked up a half pound of ziti.
Combined the ziti, with about 3/4 of the sauce, 7.5 oz of Ricotta, and about 3 oz. of shredded mozzarella.
Mixed it up while the ziti/sauce was hot, so it would melt the cheese.
I formed my pie, and topped it with as much of the ziti mixture as I could. Didn't want to go crazy! Then topped that with the rest of the sauce, and about 3-4 oz more of mozarella. Then I grated some fresh parmesan on top of that. Cooked at 550 for about 10 minutes.
Here is the result! Thanks for the advice!!!