Roberto Caporuscio

New York City

Neapolitan pizza


Specialities

Neapolitan pizza, Italian, cheese

About Roberto Caporuscio

Roberto Caporuscio is an authority on Neapolitan pizza making, literally. He is the U.S. President of the Association of Neapolitan Pizza Makers, an Italian governing body that oversees strict adherence to traditional Neapolitan pizza making techniques. In this role, Caporuscio provides expertise to restaurants around the country and teaches intensive classes that are considered an investment.

When he’s not instructing others, Caporuscio heads up his own Kesté Pizza & Vino, which New York magazine heralded as having one of the city’s best pizzas. He is also partner in the critically acclaimed Don Antonio by Starita which he opened with his mentor Antonio Starita.

Caporuscio was a farmer and mozzarella cheese maker in Italy before he attended pizza school at age 37.


Interview with Chef Roberto Caporuscio



Roberto Caporuscio's Video Tutorials

How to Make Fresh Mozzarella

Roberto Caporuscio
Intermediate

Learn how to make fresh mozzarella from a chef who was a cheese maker in Italy for many years.

Watch Tutorial

How to Make Neapolitan Pizza Dough

Roberto Caporuscio
Intermediate

A homemade dough can completely transform the flavor of a pizza.

Watch Preview Upgrade to view the full tutorial.

How to Make Tomato Sauce for Pizza

Roberto Caporuscio
Easy

A master of pizza teaches how to make the perfect tomato sauce.

Watch Tutorial

How to Assemble a Neapolitan Pizza

Roberto Caporuscio
Intermediate

A true taste of Italian history.

Watch Preview Upgrade to view the full tutorial.