For Don Antonio, owner and pizzaiola Giorgia Caporuscio, making pizza professionally was never part of the original plan.
“It started off as a joke,” Caporuscio says.
Today, that joke has become one of the most respected careers in American pizza. Don Antonio was recently ranked the sixth-best pizzeria in the United States by the 50 Top Pizza USA guide, adding to a growing list that includes Michelin Guide recognition for multiple years, most recently in 2025.
“When I was 19, I had zero experience making pizza,” Caporuscio says. “I never worked in those early years, which came after she grew up in a small town between Rome and Naples. She began working in restaurants during the summers at age 14. Starting as a server, she gradually learned every aspect of hospitality, from front-of-house service to kitchen operations.
“Those were the best years of experience because I learned little by little,” Caporuscio says.
That early exposure shaped her philosophy on hospitality. As a child, dining out was reserved for special occasions such as birthdays and weddings, making restaurant visits memorable experiences.
“For me, hospitality means you come to my restaurant and feel at home, but at the same time have a unique experience,” Caporuscio says. “I want my customers to feel the same way I felt when I was young, going to restaurants—special, cared for, and welcomed.”
Her pizza career took an unexpected turn at age 23 when she entered a competition in Naples and became the youngest woman to win in her category.
“That gave me an amazing opportunity and the push to make pizza professionally,” Caporuscio says.
Bringing Naples to New York
Caporuscio believes New York City stands alongside Naples as one of the world’s pizza capitals.
“I think New York City is the mecca of pizza besides Naples,” Caporuscio says. “You can find pizza on every corner in every style—Neapolitan, New York slices.”
That background led to an unexpected introduction for many New Yorkers when Don Antonio opened in 2012: pizza fritta, or fried pizza.
“Pizza fritta is one of the oldest pizzas invented in Naples,” Caporuscio says.
The dish dates back generations and became especially popular after World War II, when ingredients were scarce. Families would fry dough as an affordable street food, a tradition famously depicted in Vittorio De Sica’s 1954 film L’Oro di Napoli, with Italian actress Sophia Loren frying pizza in Naples as a source of economic help. This practice was known as “a ogge a otto”- “eat today, pay in eight days.”
“Our signature pizza is fired and then baked in the oven, so you have two comfort foods together,” Caporuscio says. “It’s 100% light, puffy crust, having you try the same pizza dough invented a million years ago in Naples.” To keep that tradition intact, the restaurant imports ingredients directly from Italy and follows traditional dough-making techniques. Dough ferments for at least 24 hours before being used.
“When dough is fermented correctly, it’s lighter,” Caporuscio explains. “My goal is for you to enjoy a pizza, appetizers, salad, and dessert, and still leave feeling satisfied.” That same commitment carried into her early career, when female pizzaiolas were rare.
“When I started my career, I was the only woman in the room,” Caporuscio says. “A lot of people didn’t trust my pizza or think I was good enough to be at the same level as my male colleagues.”
Rather than discouraging her, the skepticism became a source of motivation.
“It pushed me every day to make better pizza,” Caporuscio says.
Today, Caporuscio works to support the next generation of women entering the industry and serves as a visible role model for aspiring pizzaiolas.
“It’s important for people to judge the pizza, not whether it was made by a man or woman,” Caporuscio says.
This year, Don Antonio is celebrating its 13-year anniversary with a special pizza they created for their 10-year anniversary. It’s called the 10-year anniversary, reflecting Caporuscio’s vision for the restaurant.
The anniversary pie begins with a Margherita foundation, then adds fresh pesto made without pine nuts, imported stracciatella, shaved Pecorino Romano, Parmesan, and fresh oregano. Alongside that anniversary pizza, the restaurant is highlighting summer flavors with seasonal dishes featuring burrata, marinated vegetables with mint, vinegar, and olive oil, and an expanded Italian aperitivo program for happy hour.
Looking Ahead
Despite national recognition, Caporuscio says the achievement belongs to her entire team.
“Being named one of the best Neapolitan pizzerias in the United States means a lot because it’s not just my success—it’s my team’s success,” Caporuscio says. “After so many years of sacrifice and hard work, I can see the results.”
Looking ahead, Caporuscio hopes Don Antonio continues growing while remaining rooted in Italian tradition.
“I hope we’ll open another location someday,” Caporuscio says. “We have so many ideas. New York is one of the best food scenes in the world because you’re always challenged to evolve and introduce people to something new.”
For Caporuscio, that’s exactly what pizza has allowed her to do: honor centuries of Italian history while continuing to reinvent it for a new generation of diners.
Don Antonio is on 309 West 50th Street, New York, NY 10019
