1432 Texas Ave.
Cape May, NJ 08204
I started making pizza in 1989 at Cappelletti and Sons Beachfront Pizza with my two boys, Michael and Matthew. While still teaching and coaching at Lower Cape May regional High School, I ran the pizza shop during the summers. Upon retirement from teaching in 2010, I opened up Cappelletti's Seaside Pizza and Steaks.
Owner Dan Cappelletti
Our dough is mixed and hand rolled daily using Triumph High Gluten Pizza Flour. It is then aged at 37 degrees for 72 hours. This process creates that crispy flavorful crust that you keep coming back for. The sauce is no different! We mix batches of sauce daily made with plum tomatoes and fresh herbs and spices. No concentrate here. Here at Cappelletti's, we are dedicated to using high quality products and fresh ingredients.