By Tracy Morin
On July 7, Women in Pizza and PMQ will bring together some of the brightest minds in pizza for our first female-paneled webinar, “Pizza Women On the Rise: Claiming Your Space in the Pizza Community.” Co-moderated by Alexandra “Azie” Mortati of Women in Pizza and PMQ associate editor Tracy Morin, the webinar will gather three female pizzeria industry standouts—Giorgia Caporuscio, master pizzaiola and owner of Don Antonio; Erica Bell, lead pizzaiola and general manager at Double Zero Pie & Pub; and Audrey Kelly, owner and pizzaiola of Audrey Jane’s Pizza Garage—as they share the challenges they’ve faced, the victories they’ve achieved and the progress still to be made.
This live online event is free and open to all. Click here now to register and join us at 2 p.m. ET on July 7!
In this special series of profiles, we will learn more about each of the women featured in the webinar.
In May 2024, Giorgia Caporuscio, master pizzaiola and owner of Don Antonio in New York, was already making enough waves in the industry to land a place on PMQ Pizza’s cover—and, in the two-plus years since then, her star power has only grown. From leapfrogging ahead in the ranks of 50 Top Pizza to expanding her family, it’s mindboggling how she manages it all. Yet she continues to sharpen her expertise while providing a shining example for female pizzaiolas everywhere.
Caporuscio recently sat down with PMQ to talk about her journey over the last two years, why Women in Pizza is so important to her, and what her future goals are—for both her business and for continuing to shape the evolution of women in pizza.
PMQ: Can you fill us in on what life has been like since you were on the PMQ Pizza cover in May 2024, both in your career and personally?
Giorgia Caporuscio: I can’t believe it has already been two years since the PMQ profile. A lot has happened since then, both professionally and personally, and I’m very grateful to share a little update.
For me, it is not always easy to separate my pizza journey from my personal life. Those two things are so connected. Sometimes a professional achievement happens because of something I learned as a mother, or because of something happening in my everyday life. Pizza, family and the restaurant are all part of the same journey for me.
In May 2024, I was already the mother of Leo, and in December of that same year I had Liam, my second child. That summer was very special, because I was enjoying my first summer in New York City with my firstborn: Central Park, Upstate New York, Long Island and all those simple family moments that become so meaningful.
Professionally, June 2024 brought something very surprising and emotional for us: Don Antonio was named the No. 7 pizzeria in the USA by 50 Top Pizza, and I was named Pizza Maker of the Year 2024. The year before, we were No. 37, and before that, we had never even been on the list. That recognition brought so much joy to all of my staff. We were all grateful and excited, because in that moment we understood that something was going in the right direction, and that people were noticing the sacrifices, work and changes we made at Don Antonio since 2020.
For years, I have been working every day behind the pizza station, even through very intense and challenging moments. We brought many changes to Don Antonio, and seeing that work recognized was very emotional. I will always be grateful for the support we have received here in the U.S. and, of course, in Italy.
But, as always, after a moment of joy, there is another challenge waiting. In September 2024, we finally did some important cosmetic renovations at Don Antonio and were closed for almost a month. Then, one month before giving birth to Liam, I went to Harvard University. They had reached out to us because they wanted to talk about Neapolitan pizza. It was a dream.
I spoke about my pizza life in a talk called Pizza Is My Yoga. I gave two lectures over two days in one of the biggest rooms at the university, with around 300 people listening to my pizza journey. It was unbelievable, and I felt so honored.
In December, Liam was born, and I took some time to rest until February. Then 2025 became a beautiful year of coming back with new energy, a clearer identity and more confidence.
At the end of March, I went to Las Vegas for Pizza Expo. It felt like my real comeback, but with a different energy. I had clearer ideas, more experience, and a better understanding of who I am as a pizzaiola and as a woman in this industry.
Since then, we worked with the WNBA and with Meta for the release of their Meta glasses with live translation, and we continued evolving the menu at Don Antonio. We brought our Neapolitan pizza to Hawaii, where I was invited to make pizza at a resort in Kona. That was an amazing experience.
We also traveled twice to Italy with both kids to visit our relatives, which was very emotional. And then, being part of the 50 Top Pizza world ranking was another unbelievable moment. To be there with some of the best pizza makers in the world, many of whom are also my friends, is always special. You get to meet them, not only as professionals, but also on a more personal side.
PMQ: Tell us about your connection with Women in Pizza and why it’s such an important movement to you.
Caporuscio: I was one of the first people—maybe the first one—to speak with Alexandra Mortati about the idea of Women in Pizza.
Women in Pizza is very important to me because it gives visibility to women who have always been part of this industry, even when they were not always recognized. Pizza has often been seen as a male-dominated world, especially when we talk about the oven, the dough room, competitions and leadership positions.
Women in Pizza helps change that conversation. It creates community, support and opportunity. It reminds women that they belong in every part of the pizza world, not only behind the scenes.
PMQ: Can you share some standout memories from working with Women in Pizza over the years?
Caporuscio: One of my favorite memories is when Alexandra, Nicole [Bean], Anna [Crucit] and I went together to Las Vegas for a pizza festival. It was a genuine trip. We were together, having fun, but also there for the same passion: pizza.
Other memories that stand out are the moments where the connection feels real: meeting other women who understand the same struggles, sharing stories, encouraging younger pizzaiolas and seeing women support each other without competition.
Sometimes, it is not even about the big events. It is about the smaller conversations after a demo, during a show or in the middle of a busy day, when someone tells you that your story inspired them. Those moments stay with me.
PMQ: What do you see as the evolving role of women in pizza, and where would you like to see it evolve in the future?
Caporuscio: I think the role of women in pizza is changing. I see more and more women becoming pizza makers, educators, speakers, brand ambassadors, business owners and leaders. But I still think there is more work to do. I would love to see more women recognized—not only as “women in pizza,” but simply as some of the best professionals in pizza.
I would like to see more women invited to teach, judge, speak, compete, consult and lead. The future I hope for is one where young girls and women look at this industry and see it as completely normal to imagine themselves at the oven, owning the business, creating the menu, leading the team and being respected for their talent.
PMQ: What are your personal and professional goals for the years ahead?
Caporuscio: It is not easy to answer, but one of my biggest goals is to be consistent. Consistency is hard to maintain when you are a mother, you have a well-known business and you are responsible for a team of around 40 people.
Of course, Matteo, my husband, and I want to keep achieving new goals and eventually open new locations, but we also know that we have two boys under three years old, and they are part of every decision we make.
For sure, we want to continue developing Don Antonio, creating new menu items, sharing more of my personal story and taking on opportunities that feel aligned with who I am.
In the next five to 10 years, I would love to expand my role beyond the restaurant even more—through education, media, events, collaborations and projects that allow me to represent pizza, Italian culture and women in this industry on a larger stage.
PMQ: What advice would you share with an up-and-coming or aspiring pizzaiola?
Caporuscio: My advice to an up-and-coming pizzaiola would be: Learn the craft deeply, be patient and don’t try to skip the hard parts.
Dough teaches you humility. The oven teaches you discipline. Service teaches you strength.
Also, don’t be afraid to take space. You don’t need to wait for someone to give you permission to belong. If you love this work, study it, practice it, respect it and then bring your own voice to it.
