Another highly suggested pizzeria coming fresh out of Orchard Park is Cappelli’s. This is the farthest South I’ve gone for pizza, and I think it’s going to be the limit. Settled just down the street from Ricotta’s (2 “T’s”), Cappelli’s is coming up on their 30th year in the game, and thus far I’m giving them credit for one of the better graphic design jobs I’ve seen on all their branding. It’s actually some pretty authentic 1980s shit, which considering the whole “30th Anniversary” thing makes a lot of sense. You know what doesn’t make a lot of sense? 2+pop/$7.98! That pricing is bananas. Now that I’ve exhausted everyone’s attention span, let’s get down to brass tacks here. How much for the Ape?

Meh. Nothing to note. Very average slices with pepperoni that looks like it was thrown on last minute. After waiting for slices fresh out of the oven, I expected more of a “wow” factor. Picasso’s has ruined me for fresh slice expectations.

Cappelli’s cheese was good. For the thickness of the slice, I had expected more at first. It was a fairly thin layer, but it actually matched the dough pretty well, which I will of course explain later. Gotta build the anticipation. It’s like pizza edging.

A little cheese on the crust was also a nice touch. Added a crispy element to it and some subtle flavor.

The pepperoni were not good. They fell off, were flimsy, and lukewarm. They tasted like the ones you microwave over Cheez Whiz on Triscuits. Lord have mercy those are like crack rocks, but I don’t want that action on a slice.

Ok, Cappelli’s is only the 2nd of two pizzeria’s that I’ve seen with this style of dough. The other bring Jo Jo’s. This is some of the most delicate stuff I’ve ever eaten as a pizza base. It is insanely light and fluffy. It disappears in your mouth. Like cotton candy (ok thats a big stretch).

French Toast! That is what it reminds me of. I was trying to place it forever. Light, slightly crispy outside with pure fluff through the center. Not super filling. Makes a man believe he could knock out their “Colossal” challenge with ease. 8 big slices/man (or woman…but come on) topped with Pepperoni, Ham, Bacon, and Ground Beef. Anybody trying to tack on a puke sesh soon? A little self loathing to boot? Eh?

Cappelli’s sauce was a little lackluster for me. It wasn’t bad, but it certainly didn’t stand out. When tasted on its own, it was pleasant and slightly more acidic than the average, but I really had to isolate it and dedicate specific attention to it to pick up anything.

Again, good that the sauce wasn’t laid on super thick or so pungent that it ruined the delicate dough, but it needed to do something and it didn’t really deliver anything of note. Let’s go to the leader board.

DoughšŸ„–: (A-/A)
.
.
CheesešŸ§€: (B)
.
.
SaucešŸ„«: (B-)
.
.
PepperonišŸ–: (C-)
.
.
OverallšŸ•: (B+/A-)

Overall Cappelli’s was just OK for me. It has VERY unique dough which is a rarity to find and worth trying just for that experience alone. In spite of that, the rest of the elements don’t quite hold their own. Somebody try their Spagetti pizza and/or sub and throw it on here. I have seen a lot of different menu offerings this year…but that one has got to be the weirdest. Thank you, Cappelli’s! Happy 30th!