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Authentic Neapolitan Frozen Pizza, Hand-Made in Manhattan

The Neapolitan frozen pizza we ship from Manhattan starts with the same hands that shape every pie in our pizzeria on Fulton Street. Roberto Caporuscio trained in Naples with the most respected pizza masters before opening his New York restaurant in 2009, and the e-commerce arm now carries that Neapolitan craft to American homes overnight in ice. Naturally leavened Caputo Super Nuvola dough, San Marzano area tomatoes, fresh mozzarella, hand-stretched and hand-topped one pie at a time.

Caporuscio's Pizza Range, From Margherita to Specialty Pies

Our Frozen Neapolitan Pizza catalog opens with the Margherita and runs through every signature recipe Caporuscio has built in our Manhattan kitchen. The Diavola with spicy Soppressata, the Macellaio with charcuterie meats, the Calabria with 'Nduja cream, and regional pies named after Trentino, Puglia, Sicilia and Basilicata. Each pie ships frozen on a 12-inch hand-shaped base, with the same standard that earned Caporuscio “#1 Pizza in New York” by New York Magazine.

The Neapolitan recipe isn't the only style on the menu. The Roman tradition lives alongside in our pizza menu, with a three-day fermented crust that breaks audibly under the knife. The gluten free line, produced on a dedicated counter with Caputo Fioreglut flour, brings the same hand-stretched standard to households where coeliac disease is a daily concern, with our gluten free menu running parallel to the regular catalog.

Pasta, Dessert and the Wider Italian Table

Beyond pizza, the Manhattan kitchen also turns out our Frozen Italian Pasta lineup: hand-layered Italian Lasagna with Bolognese ragout, Cannelloni, Polpette della Zia and a gluten free version of the lasagna built on imported Caputo Fior di Gluten pasta. Tiramisù, Pastiera Napoletana and Polacca Aversana follow the meal as the dessert course, each prepared the way Caporuscio learned at home in Pontinia. Roberto Caporuscio's story extends across every shelf, from the dough to the deli counter, with the same standard of imported provenance applied to both savory and sweet.

Our Frozen Italian Specialties add the pantry side, paired with our Italian meat and cheese selection where handcrafted Burrata with stracciatella sits next to the homemade Polpette della Zia: Buffalo Mozzarella from Campania, Pecorino Crotonese from Calabria, Caciocavallo Ragusano from Sicily, Grana Padano from Emilia-Romagna, and cured meats sliced cold for the charcuterie board. Pair a Neapolitan pizza with a few specialty items and the table reads like a meal in our restaurant, with no missing piece between the oven and the deli.

Frozen Pizza Shipped to Your Door, Overnight in Ice

Each frozen Neapolitan pizza is sealed cold within hours of being baked and joins the overnight shipment to your American address, packed in ice the whole way. The frozen format here only pauses the freshness of a pie that left our oven the same day, never an industrial pre-bake on shelves for months. Two to three minutes at 500°F in a home oven bring the pizza back to life, with the cornicione puffing and the cheese melting exactly as Caporuscio plates it for guests.

What separates our pizza recipe from supermarket alternatives is the kitchen the pie came out of. Featured among the top 25 Best Pizza Places in the US by Food and Wine, Caporuscio's recipe was never designed for industrial production. Thin Neapolitan crust, not the thick American-style frozen pizza you find on supermarket shelves, with the same artisan standard running through our complete pizza range.

The best Neapolitan frozen pizza ships from the same Manhattan kitchen Caporuscio runs every day. Order yours and bring on your dinner the same hand-stretched pie that walk-in guests find on Fulton Street, with no compromise on dough, ingredients or hand-prep between the in-restaurant version and the one shipped to your door, ready in a few minutes for the home oven.