Neapolitan Pies and ‘Fried Pizza’ Are Headed to Hell’s Kitchen

The oven at Kesté.
The oven at Kesté. Photo: Hannah Whitaker / New York Magazine

As one pizza oven falls, another will rise to take its place: A new, 2,500-square-foot Neapolitan pizza place called Don Antonio is in the works for 390 West 50th Street, reports Crain’s. The project is being brought to life by Roberto Caporuscio of Kesté and Naples-based Antonio Starita, owner of the world-famous Pizzeria Starita. The pizzaiolos teamed up last year for a limited engagement “secret pizza show” at Kesté (Starita is Caporuscio’s mentor); Don Antonio is expected to open in October. In addition to the expected, blistery neoclassical Neapolitan pizza, Crain’s says Caporuscio will also serve a new kind of pie he’s calling “pizza fritta, which uses fried dough.” [Crain’s, Earlier]