The Story of Cappza's

I come from a long tradition of pizza making. My family owns Al’s Pizza, a Skowhegan landmark of 55 years and counting. I grew up watching pizzas being prepared the right way—freshly assembled with quality ingredients. Now years later, that’s what you’ll get from Cappza’s as well.

Growing up, I spent a lot of time in the family pizza shop. I remember as a ten year old spending my summers helping with odd ball, behind-the-scenes things like folding pizza boxes, filling the soda cooler, and doing dishes. All through high school I worked the front of the house. I learned the ins and outs from the veteran staff (several have over 20 years of experience!).

After graduating from Skowhegan Area High School in 2003, I headed south to the Boston area where I attended Bentley University in Waltham. I spent my summers working back at Al’s Pizza, learning the business side of things. Upon graduating with a Masters in Business Management in 2008 I wanted to return home to my roots. I had learned just enough to be dangerous and had been inspired enough to be brave (and slightly foolish). I wanted to continue and expand the family tradition of making great pizza.

My mind was set, I was going to expand the Al’s Pizza concept that had been so good to my family and I for so many years. In 2009, Cappza’s Pizza was born. After months of searching I finally found a great location to open in Waterville. Five years later Cappza’s had outgrown the location. That’s when I found Cappza’s “forever” location where you’ll find it today at 255 Main St.

In 2019, I partnered with longtime friend and contractor, Glenn Steuber, to open the second Cappza’s Pizza location serving the greater Gardiner and Farmingdale areas.  We are so thankful for the welcoming support from all of the community and new friends in the Gardiner area.  You can find us there at 398 Maine Ave, Farmingdale.  

Today I say with pride that no other pizza has as much flavor as Cappza’s. Our meats and cheeses are real and fresh. There are no soy fillers, no processing, and no nitrogen freeze packing. Our veggies are cut fresh every day. This all leads to a tastier, healthier, more satisfying pizza. That’s how my family started in the pizza business more than 50 years ago – and I wouldn’t dare serve my customers anything different here at Cappza’s.

Thanks for stopping by our site, I hope to see you in the store soon!

Chad Partridge, Founder