Giorgia Caporuscio

07/22/2026

Summer is here and I need a fresh pizza. Let’s make my Montanara Caprese. I always use Frienn by Olitalia for frying here at Don Antonio. Then I add buffalo mozzarella, heirloom tomatoes, and Sicilian dry oregano. Should I add this on the menu?” Let us know in the comments below!

06/25/2026

I created this pizza thinking about my dear friend Jonathan Goldsmith. Let’s make my Spaccanapoli pizza fritta. I stretch the dough just like a classic calzone, then I add stracciatella cheese, crispy lettuce, olives, sundried tomatoes, and Sicilian anchovies. Make sure you seal the edges really carefully. Fry your pizza using Frienn by Olitalia and you won’t get a greasy result, but a dry, golden pizza fritta with no extra flavor, just that amazing smell of a perfect fried pizza. Don’t wait, come and try it!

06/04/2026

When I started making pizza, I was 19 years old and had just moved to New York. I didn’t really know what I wanted to do with my life.

Back in Italy, I had never seen a female pizzaiola to look up to, so I never imagined this could become my career. Here in the U.S., there were already incredible women doing amazing things, but I was young, barely spoke English, and didn’t fully understand the impact they were having.

Today, things are different. We are a bigger community, and that makes me happy.

What’s important to me is that the next generation has something I didn’t have: people they can look up to, learn from, and relate to. If my journey can help inspire even one young woman to follow her passion, then it’s all worth it ❤️

05/15/2026

⚠️ This Account is replying to comments and acts like me! IT'S NOT ME!!! PLEASE REPORT IT

https://www.facebook.com/profile.php?id=61576290125230

03/29/2026

What a week… Pizza&Family

02/16/2026

So excited to share this 💛
I’ll be speaking at the International Pizza Expo in Las Vegas, and I’ll be on stage for a live demo with and

We’ll dive into fried food, technique, and some of the secrets that go beyond classic Neapolitan pizza — using incredible ingredients, including .it oil, to show how much oil choice really matters.

March 24–26.
See you at the Expo 🍕🔥

02/08/2026

Recognition means responsibility. We keep pushing forward. Thank you to my team and to our customers who believe in what we do and in Neapolitan pizza.
Truly honored to be back in the Michelin Guide 🍕

01/22/2026

In 2016, young pizzaiola stepped into a New York kitchen.

She learned alongside her father, trained with masters in Naples, pushed through doubt, and proved herself one day at a time. Along the way she became the first woman to win major pizza awards and took the helm of Don Antonio, helping shape it into a place that’s all about honest pizza, real warmth, and staying true to its roots.

Ten years later, we are still standing strong. Same soul. More stories. A decade of dough, dedication, and love for Naples. 🍕✨

11/25/2025

We are honored to share that Don Antonio has been renewed as a 2025 Michelin Guide selection. Grazie mille to every guest who walks through our door.
We look forward to welcoming you again and sharing the authentic pizza Napoletana that is our passion.
MICHELIN Guide

We are honored to share that Don Antonio has been renewed as a 2025 Michelin Guide selection. Grazie mille to every guest who walks through our door.

We look forward to welcoming you again and sharing the authentic pizza Napoletana that is our passion.