Founded in 2013 by Joe Beddia, who had the idea to make “the best pizza I can” with “the very best ingredients sourced from the best farms” in the Fishtown neighborhood northeast of Center City, Pizzeria Beddia has become the Franklin Barbecue of the pizza world, an up-and-coming Philadelphia spot catapulted to the national spotlight by Bon Appétit’s restaurant and drinks editor Andrew Knowlton. Its pizza-obsessed owner is known to have worked in some of the city’s hippest restaurants as a server before setting out on his own.
"I would say it's Neapolitan, but it's not really,” Beddia explained last year 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 three pies: No. 1 (tomato, whole-milk mozz, Old Gold aged cheese, and extra-virgin olive oil with the suggestion to add cremini, salame, roasted onion, anchovy, pickled chiles, wild arugula, and/or sausage); No. 2 (collard greens, fresh cream, green garlic, Old Gold, with the suggestion to add bacon); and No. 3, called pizza arrabbiata and labeled "angry."
Angry is what you may quickly become when trying to sample this ballyhooed pie. Pizzeria Beddia is only open Wednesday through Saturday from 5:30 p.m. 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.” The place could be described as a millennial version of Brooklyn’s Di Fara.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015