“Little by little I learned to make it every day, and it became my job,” the 27-year-old said in Italian-accented English.
[…] Standouts include mother-daughter duo Rose and Susan Bagali, who both make the pies at Elmhurst’s long-running John’s Pizzeria, and Giorgia Caporuscio, daughter of acclaimed pizzaiolo Roberto Caporuscio, who serves as the executive chef at two of her family’s restaurants: Don Antonio in midtown and the new Kesté Pizza & Vino in the Financial District.
Caporuscio was inspired to learn the craft when one of the cooks at the original Kesté on Bleecker Street made fun of her for not knowing how to make pizza.
“Little by little I learned to make it every day, and it became my job,” the 27-year-old said in Italian-accented English.
Caporuscio, who is the youngest female winner of the Neapolitan pizza competition the Caputo Cup, is helping others learn, too; she teaches Neapolitan pizza-making to kids, pizza enthusiasts and professionals through Keste’s Pizza Academy Foundation.
The pizzaiola also is working on building a national network of women working in the pizza industry.
“Some people look at me like I’m an alien, when they see me making pizza,” Caporuscio said with a laugh.
