The ingredients are simple, the space is small and the rules are succinct at Fishtown’s lauded Pizzeria Beddia: no slices, no phoning ahead and cash only.
With just 40 pies available each day, demand is is high at Joe Beddia’s tiny pizzeria.
The wait can be long, but the traditional 16-inch pizzas with a crispy crust are worth the effort.
Because of the care and quality of its handmade dough and hand-picked ingredients, Pizzeria Beddia was granted the distinction of having the “Best Pizza in America” by Bon Appétit magazine.
Note: Pizzeria Beddia has closed at this location. Owner Joe Beddia plans to regroup and open a larger pizzeria in Fishtown in late 2018.
Toppings are as simple as the pizza with just cheese and fresh toppings chosen by Beddia that range from fresh mushrooms to pickled chiles.
The pizzeria is only open Wednesday-Saturday from 5:30 p.m. until they are out of dough for the day. Depending on the day, that could be very quick so be sure to get their early for your pizza fix.
Check out the fantastic video from Bon Appétit chronicling the behind the scenes process at Pizzeria Beddia.