I don’t think I’d pay for the recipe… If your good, you should be able to taste and replicate the sauce. As for the dough, you may have a problem. Now some will say this is a myth, but the water in NYC, has total different gravity and taste then any other water in the country.. (Same as the wild yeasts floating around in S.F. for the best sourdough). Granted you can probably adjust the water to meet the same specs, but again, there’s cost and labor involved.