Giorgia Caporuscio, the only female pizza chef featuring in the Michelin Guide, shares her journey and passion for crafting Neapolitan-style pizza at her restaurant, Don Antonio. Caporuscio believes that women possess a unique touch, crucial for kneading delicate pizza dough, making it a significant advantage in her culinary art. Immigrating to NYC at 19, she faced challenges from male colleagues but persevered, eventually winning the prestigious Caputo Cup as the youngest woman. From her farm in Italy to a successful restaurant, she showcases women's role in the pizza-making world.
Women have less power in their hands and they can control that power more. So when you are going to touch Neapolitan pizza, whose dough is fermented at least 24 hours, you need to be really soft and gentle.
I felt really that it was in my blood. It came naturally. I watched my father prepare pizzas closely and learned pizza-making was in my genes.
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