“I would say it’s Neapolitan, but it’s not really,” Beddia explained of the style of balanced-topping pies he aspires to make in his brick-lined gas deck oven. “I don’t want to say New York style, either but I guess that’s what it is.” There are just four pies, currently: No. 1 (tomato, whole-milk mozzarella, Old Gold aged cheese, and extra-virgin olive oil with the suggestion to add cremini, pepperoni, roasted onion, anchovy, pickled chiles, and/or sausage); No. 2 (asparagus, fresh cream, oyster mushroom, and ramps); No. 3, the “Arrabbiata” (labeled “angry”); and No. 4 (tomato, anchovy, garlic, oregano, and Old Gold).
Angry is what you may become when trying to sample this ballyhooed pizza. Pizzeria Beddia is only open Wednesday through Saturday from 5:30 p.m. to 10:30 p.m., they don’t have a phone, only take orders in person, have a maximum order of two pizzas per party (not per person), and are cash-only. Keep in mind that there’s also no public restroom. This is important given that Beddia only serves 40 pies a night and that people start lining up as early as 2:30 p.m. “If there are more than 25 to 30 people in line, we are likely sold out,” warns Beddia’s site with “peace and love.”