Family owned & operated since 1989, Cappy’s is actually short for Cappelletti’s, a Cape May summer staple. Seemingly of basic boardwalk quality, this is typical Jersey Shore football pizza with a couple unique attributes pertaining to the dough & sauce, setting it apart from generic beach pies. Despite minimal crisp, the dough is firm with a sandpaper-like textured undercarriage consisting of a coating of cornmeal creating a rough & rugged consistency that’s unpleasant to the mouth, tongue & teeth, even though it keeps the pie dry & prevents mushiness. The crust is also coated in cornmeal, yielding modest crisp & crunch to go along with mostly bland flavor. Tight & rigid, the cheese is melty but not creamy. A fairly basic shredded mozzarella blend, the cheese has some kick with a spicy, peppery punch likely aided by a pinch of black pepper. Not overly oily, the mozz contains a mostly manageable amount of grease. Similar to the spice & pepper in the cheese, the sauce has some surprising pizzazz creating intrigue & bridled enthusiasm. Mildly sweet, slightly salty & not particularly savory, the sauce is rather unique-tasting due to the kicked-up spices & pepper. However, I prefer a sweeter sauce over the distinctly spicy blend. Aside from the rough & rigid undercarriage & peppery sauce, this is pretty standard, take-it-or-leave-it, below average-to-average, Jersey Shore football pizza. Fine for late-night drunk pizza but not a destination pie in the least.
