There are some who think of pizza as just pizza, and then there are others who think of pizza as an art. Joe Beddia, owner of Fishtown’s Pizzeria Beddia, certainly thinks of pizza making as an art. We’d even go as far as to say he’s the Michelangelo of Philadelphia pizza artistry; The Vatican may have the Sistine Chapel, but Philadelphia boasts of a different sort of careful craftsmanship in the form of pizzas.
Pizzeria Beddia has garnered quite a few accolades, most notably being headlined as having the “Best Pizza in America” by Bon Appetit. Since receiving the title, Beddia’s shop has gotten the attention of pizza lovers all over the country.
According to Beddia, what makes his pizza so good isn’t a big secret, its just that he’s doing everything the “right way.” He took time to source all of his ingredients according to what he thinks tastes best. For sauce, canned Jersey Tomatoes are used over San Marzano. The dough is left to ferment overnight and then rests for several hours, so the flavors of the grains can shine through. His execution is simple but concrete, and the result is pizza that is treasured by people both near and far.
Beddia seems to break a lot of rules; The shop has no seats, no phone, and no slices. It’s just him running the shop, so once the pies sell out for the day it’s a closed shop. There’s a maximum of 40 pies available per day, because that’s all Beddia is capable of making. To ensure securing one of the coveted pies, patrons are advised to get there early to wait outside for the site to open. Lines usually begin around 3:00 to 3:30 pm before opening at 5:30 from Wednesday to Saturday each week.
As you know, a lot of the most famous artists went down in history with some sort of tragedy. Van Gogh cut off his own ear, while Shakespeare made a whole career out of curating tragedies. Now, a more recent tragedy is expected to hit Philadelphia at the end of March: PIZZERIA BEDDIA IS CLOSING! March 31st, 2018 will be it’s last day in business.
Panicked? Don’t worry! The original location is closing down, but thankfully a new, larger location will be opening later this year. Details are sparse, but we have this Instagram post to keep us sane:
We are closed a few Saturdays coming up. My sincere apologies. Pizzeria Beddia is also closing on March 31st and taking a breather before opening a larger pizzeria in Fishtown later this year. We all know it’s not going to be as good. I mean it’s not really that good now it’s just all hype. Anyway, I’m going to take a little break and regroup. It’s going to definitely be a different experience. Can’t wait to share it with you. Xoxo
And if you can’t wait until who-knows-when for the new shop to open up, you can take a crack at making your own pizza at home with Beddia’s cookbook, “Pizza Camp,” filled with recipes, pictures, toping ideas, personal stories, and the occasional profanity. You can purchase a signed copy of the book through the Pizzeria Beddia official website, or a regular copy through Amazon.