She moved to the United States at the age of 19 to work alongside her father, Roberto Caporuscio, at Kesté Pizza & Vino in New York. Though new to pizza-making, she quickly developed a passion for the craft, refining her skills under the guidance of master pizzaiolo Antonio Starita in Naples.

In 2012, at just 22, Giorgia won international recognition with her signature Montanara pizza. Over the years, she has become a respected figure in a traditionally male-dominated field, being a leading advocate for women in the industry through the “Women in Pizza” movement.

Today, Giorgia leads Don Antonio in New York City, offering a menu of nearly 40 pizzas—including gluten-free options—and continues to innovate while staying rooted in tradition.

Among numerous honours, her work has been recognised by The Best Pizza Awards, solidifying her reputation as one of the most influential voices in contemporary Neapolitan pizza.