Recent social media posts
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 ❤️
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.
Address
Manhattan, NY
To get to the area of W 50th Street in New York where the chef and pizza place and Neapolitan restaurant are located, there are a few options:
Public Transport:
- Take the subway to the 50th Street station (E train)
- Take the bus to the 50th St & 9th Ave stop (M11, M20)
Driving/Parking:
- From uptown, take 8th Ave south to W 50th St.
- From downtown, take Broadway north to W 50th St.
- There are several parking garages nearby for those driving.
Opening Hours
| Monday |
11:30am - 10pm |
| Tuesday |
11:30am - 10pm |
| Wednesday |
11:30am - 10pm |
| Thursday |
11:30am - 10pm |
| Friday |
11:30am - 10pm |
| Saturday |
11:30am - 10pm |
| Sunday |
11:30am - 10pm |
Alerts
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What people say
Giorgia Caporuscio is a renowned chef and pizzaiola who has made a name for herself in the New York food scene. As the mastermind behind Don Antonio, she has created one of the best Neapolitan pizza places in the city. Located in Midtown Manhattan, Don Antonio offers an extensive menu of over 45 types of Neapolitan pizzas, all made with high-quality Italian ingredients and respecting the tradition of Neapolitan pizza-making.
What sets Don Antonio apart from other pizza places is its selection of pizze fritte (fried pizza) such as the famous "Montanara" and gluten-free options. Giorgia's unique offering includes seven different types of fried pizza that are sure to satisfy any craving. The attention to detail and quality ingredients are evident in every bite, making it clear why Don Antonio is considered one of the best pizza places in New York City.
Giorgia's passion for food and dedication to her craft are apparent in every aspect of Don Antonio. From the wood-fired oven imported from Italy to the wide selection of craft Italian beers and seasonal cocktails, every detail has been carefully thought out to create an unforgettable dining experience. As one of the few young female pizzaiolas in the United States, Giorgia brings a fresh perspective to traditional Neapolitan pizza-making.
Overall, if you're looking for authentic Neapolitan pizza in Midtown Manhattan, look no further than Don Antonio. With Giorgia Caporuscio at the helm, you're guaranteed a delicious meal that respects tradition while also pushing boundaries and offering unique twists on classic dishes.
