Following 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.
Last year, Philadelphia magazine named Pizzeria BeddiaBest 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.
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?
“This tiny Fishtown corner takeout is as inconvenient as possible – open only Wednesday through Saturday, with a limited cash-only menu and no phone.” – But Craig LaBan couldn’t argue about the pizza, Philadelphia Inquirer
Adam Erace’s knees buckle over the pizzas that Joe Beddia is putting out at his Pizzeria Beddia on Girard Avenue.
Only two or three pies are offered nightly, including the mainstay red No.1 pie, with its fresh and dried mozzarella, Old Gold (a local aged Gouda whose sharpness stands in for Parm) and deeply crimson, crushed-Jersey-tomato base. “I thought, ‘What’s the most Italian thing I could do?’ And it was to use tomatoes from New Jersey instead of ones from Pompeii,” Beddia says. House-picked Serrano chilies are a nice touch for acid and heat.
The No. 2 is Beddia’s white, a canvas of rich local cream and mozzarella accessorized seasonally. I got ramps, kale, bacon — and tinfoil to take home the extra. As I left I got a heartfelt thanks from Beddia, who bids each customerarrivaderci. He almost glows with gratitude. We should be the ones thanking him.