When Scott Caputo was 17, his father opened a pizza shop and bequeathed it to his older brother. Scott honed his pizza-making skills during his afterschool shift at the eatery and balanced his kitchen expertise with a hospitality-management degree from Widener University in 1998. A little more than a decade later, Scott opened the doors to Caputo's Pizzeria, dishing out slices of hand-tossed, thin-crust pizza adorned in abundant toppings such as rib eye steak, hot cherry peppers, and sliced fresh mozzarella from south Philadelphia's Di Bruno Bros.. Customers can live out their wildest pizza fantasies by concocting their own 14- or 18-inch pizzas or scarf down their choice of more than 15 specialty pies. Steaks, calzones, hoagies, and salads supplement pizza bites, and Caputo's catering supplies birthday parties and corporate Survivor competitions with heaping quantities of its plentiful palate-pleasers.