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Pizzeria Beddia

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Philadelphia Restaurant Review: Pizzeria Beddia
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Latest About Pizzeria Beddia

Edible Philanthropy: Philly Style Bagels Is So Close To Hitting Their Crowd Funding Goal

philly-style-bagels-400Following a year of pop-up bagel days at Pizzeria Beddia (recently named as possessing the best pizza in the United States, which has nothing at all to do with bagels, but we’re gonna keep reminding you anyway), Fishtown’s favorite bagel boys from Philly Style Bagels are in the home stretch of an Indiegogo campaign that will help outfit their new, permanent bake space.

Yes, you read that right. They’ve secured a location right on Palmer Park, but with just a few days left they’re still about $7k shy of the $20,000 they’ll need to buy their own oven, even larger than the one they’ve been using at Beddia, and keep the bagels rolling out hot, fresh, and at reasonable prices.

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Bon Appetit Salutes Pizzeria Beddia


Pizzeria Beddia | Photo by Courtney Apple

Last year, Philadelphia magazine named Pizzeria Beddia Best Pizza in Philly and it’s been onwards and upwards for pizza genius Joe Beddia since then. Today Bon Appetit named Beddia the pizzeria… not best in Philly, not best in Pennsylvania, not even best in the Northeast, but the best in AMERICA.

With this news the lines will only get longer, but we’re willing to wait. Huge congrats to Joe, “the Pizza Saint” for this recognition – the man deserves it – after all, he does hand-make every pie himself.

Pizzeria Beddia [Foobooz]

Philadelphia Restaurant Review: Pizzeria Beddia


Photo by Courtney Apple

Joe Beddia would’ve flunked out of Wharton for sure.

Consider the pizzaiolo’s business plan. He offers three pies, whole only, in a Fishtown storefront that’s legally prohibited from seating customers. There are no logos on his takeout boxes and no takeaway menus on the counter, and the restaurant has no phone.

And a year after he opened, Beddia is a veritable pizza superstar.

At first it was just the neighbors coming — which was all he really envisioned. But then people started schlepping in from Center City to line up outside his door. And then from Delaware and D.C. And soon, Bon Appétit “Foodist” Andrew Knowlton was horning in on the action.

So how does this happen to a place that is open four evenings a week, routinely reaches hour-plus waits less than three minutes after unlocking the door, and requires takeout orders to be placed in person?

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