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ARTISAN. HANDCRAFTED. PIZZA.


Because Life Is Too Short For Fake Pizza

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ARTISAN. HANDCRAFTED. PIZZA.


Because Life Is Too Short For Fake Pizza

 

the Destination

The stories you’ve heard are true. The mouth-watering, savory experience of Capp’s Apizza’s mobile pizza oven has a new home, Capps Pizzeria. We are now officially open in the new Veranda shops, located at the US 15-501 entrance to the Briar Chapel community. We look forward to serving you there!

 
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EXPERIENCE THE DIFFERENCE


At Capps Pizzeria, we pride ourselves on our expertly crafted, wood-fired, non-traditional take on Neapolitan style pizzas. 

But, it's the local, farm-to-table nature of what we do that makes everything we serve so special— right down to dessert.

 takeout MENU

EXPERIENCE THE DIFFERENCE


At Capps Pizzeria, we pride ourselves on our expertly crafted, wood-fired, non-traditional take on Neapolitan style pizzas. 

But, it's the local, farm-to-table nature of what we do that makes everything we serve so special— right down to dessert.

 takeout MENU

meet the pies

To our Customers: Our foremost mission is to ensure that you enjoy your food. The most satisfied guests are those who know what to expect. If you are new to Neapolitan-style pizza, please give us a moment to explain. Neapolitan pizza is a “new” concept to many, but it is far from new. It is the pizza that was made—and continues to be made—in Naples, Italy, the birthplace of pizza. Neapolitan pies are crisp, light, and sparsely topped. They are about the size of a dinner plate. This is the way that pizza was made before it was “Americanized” and in many cases debased.

The Size: All of our pizzas are a generous 12 inches. They are meant to serve one person.

The Look: “My pizza is burned” is something we sometimes hear. These pocks of char are called “leopard spots.” They are the measure of a correctly cooked pizza and lend both flavor and texture. Being hand crafted, Neapolitan pies may be irregularly shaped.

The Toppings: Neapolitan pizzas have less sauce than American pizzas and a lighter sprinkling of cheese. Less is more: a light, fresh pizza with a few highest quality ingredients is easily digested and will not leave you feeling bloated or carb-overdosed.

 

The Texture: The crust is light and crisp on the outside and soft and tender on the inside with a puffy and blistered cornice. The balance of crispiness and chewiness is the essence of the Neapolitan pie.

The Taste: Tomato sauce must taste like tomatoes and nothing else. The basic cheese is high quality fior de latte—better known as “fresh mozzarella.” There is a slight kiss of smoke from the wood-burning oven. The combination of smoke, cheese, tomato, olive oil, and basil lends the quintessential Neapolitan taste.

Our Ingredients: We source the best ingredients we can find and if we can make it or grow it better, we do. Our sausage and meatballs are house-made. Our pizza dough includes flour ground in-house. 

Why do our pizzas sometimes take a while? We are working as fast as we can to serve your pizza! Each pizza is handcrafted and placed in a 1000-degree wood-burning oven. We cook pizzas in about 90 seconds. In this case, why the slight wait? We can make and bake only so many pizzas at a time in our oven. We give each pizza the attention it deserves. We never sacrifice quality for quantity. We hope that you enjoy

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THE CREW


THE CREW


John capPelletti

EXECUTIVE PIE MAN

John has had a lifelong love affair with pizza. Growing up Italian in New England, John was privy  to experience some of the best and most renown pizza's in America. After work brought him to North Carolina in 1994, his insatiable craving for the perfect pie prompted him to take up the art for himself. After a lot of trial and error, Capps own New England influenced Neapolitan pizza was born. Today, John invites Capps Pizzeria patrons to see just how beautiful and unpretentious food can be. 

WENDY CAPPelLETTI

 VP OF EVERYTHING

Wendy is no stranger to the family business. With an extensive background in hospitality, it's her knowledge of the ins and outs of restaurant management that makes Capps Pizzeria possible. Whether it's slinging pies, pouring beers or greeting customers, Wendy has her hands in a little bit if everything around here.  She hopes ya'll will stop in to see her smiling face soon, ya' here?

JITKA ZAVALA

FRONT OF HOUSE NINJA

After coming to the USA from the Czech Republic, Jitka met and married her husband Alfredo ten years and two kids (Zdenda and Izabella) ago. She has a passion for food, gardening and entertaining, regularly hosting dinner parties for friends. In addition to running the show in Capps dining room, Jitka has a small cake business, Jazi's Cakes and Cupcakes, some of which are featured on Capps own dessert menu.

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THE MAN IN BACK (OF THE HOUSE)

Like his wife Jitka, Alfredo has a serious passion for all things food. As the man lingering behind the scenes in the kitchen, you might not witness him performing his magic first hand. But, if you indulge yourself in any of Capps starters, grinders, pasta dishes or desserts, you're guaranteed to taste it!