A Croton Pizza Memoir
Dr. Opie interviews Phil Cawley who tells the story of how he started working at the original legendary Capriccio Pizza parlor in Croton-on-Hudson, New York when he was ten years old. Cawley and later his younger brothers would go on to work at the Capriccio Pizza until they graduated college in the 1980s and 1990s. Cawley recalls the numerous owners of the restaurant, how the business expanded even almost into Indiana, and how he learned how to make Capriccio style thin crust pizza which he continues to make today.
