Frozen Neapolitan Pizza

Frozen Neapolitan Pizza, Hand-Stretched in Our Manhattan Pizzeria

Naturally leavened on imported Caputo Super Nuvola flour, all our frozen Neapolitan pizza at Kesté Pizza Go is hand-stretched and hand-topped in Manhattan, then shipped in ice overnight to your address. Roberto Caporuscio trained in Naples with the most respected pizza masters before opening his own pizzeria on Fulton Street, and the same craft now reaches American homes through the e-commerce arm. Thin crust, not the thick American-style frozen pie you find on supermarket shelves.

The Margherita and the Heart of the Neapolitan Tradition

The Margherita is the queen of our Neapolitan pizzas: San Marzano area tomatoes, fresh mozzarella, Grana, basil and extra virgin olive oil on a 12-inch hand-shaped base. From there the menu opens into other foundational recipes such as the Marinara, the Bianca and the Montanara, the fried-and-baked Neapolitan classic Caporuscio helped popularize in the United States. Every recipe rests on naturally leavened Caputo Super Nuvola dough and bakes at very high temperature in our electric oven.

The defining mark of a Neapolitan pizza is the cornicione that lifts golden and leopard-spotted at home, with a soft crumb under the toppings. Each pie in this collection follows that crust profile and avoids the dense, pre-baked feel of industrial frozen alternatives. Caporuscio, U.S. President of the PAF Pizza Academy Foundation, signs off on every batch the same way he does for guests at the pizzeria.

Diavola, Macellaio and the Specialty Pies on Caputo Dough

Beyond the foundational recipes, our entire frozen pizza range opens into specialty Neapolitan pizzas and regional creations. The Diavola brings spicy Soppressata and San Marzano, the Macellaio piles charcuterie meats from the Italian deli counter, and the Calabria carries 'Nduja cream with Pecorino Crotonese. Regional pies named after Trentino, Puglia, Sicilia and Basilicata each tell the story of one Italian region on a Neapolitan base, with ingredients sourced from where the recipe was born.

The same kitchen also runs gluten free pizza on a dedicated line, with imported Caputo Fioreglut flour for households where coeliac disease is a concern. The frozen Neapolitan pizza catalog stays consistent on every option: hand-stretched in Manhattan, naturally leavened, never industrial. New York Magazine has acclaimed Caporuscio's pizza “#1 in New York”, and that benchmark applies to every pie that leaves the kitchen.

How Each Frozen Neapolitan Pizza Reaches Your American Kitchen

Once baked, every Neapolitan pizza in the menu is flash-frozen within hours, individually wrapped, and shipped overnight in ice. The frozen format only pauses the freshness of a pie that left our oven the same day, with no pre-baked dough sitting on shelves for months. A few minutes at 500°F in a home oven bring the pizza back to life, with the cheese melting, the cornicione puffing and the basil releasing its aroma exactly as Caporuscio plates it in the restaurant.

What separates this Neapolitan recipe from supermarket alternatives is that the dough was never designed for industrial production. Caporuscio rebuilt the Naples standard for shipping with the same hands that work the in-restaurant menu, and frozen Roman style pizzas live alongside it for guests who prefer the crisper, thinner base. Featured among the top 25 Best Pizza Places in the US by Food and Wine, the standard travels with every shipment.

The best frozen Neapolitan pizza belongs on the same dinner with our dessert menu, ordered in a single parcel for a complete Italian meal at home. Each pie ships in ice the same way regulars eat in our restaurant on Fulton Street, with no compromise on dough, ingredients or hand-prep between the in-restaurant version and the one delivered to your American kitchen.