The story
Pizzeria Beddia opened quietly in Philadelphia in 2013 as a tiny, standing-room-only shop. Joe Beddia worked the counter himself, turning out a short list of pies made the same way every day. The approach was simple: make good pizza and see what happens. People lined up. In 2015, Bon Appetit named it the Best Pizza in America, and soon after, the restaurant moved to a larger space in Fishtown.
Today, Pizzeria Beddia is a warm, lively gathering place that still operates on the same principles. The pizza dough is made with 100% organic flour and given time to ferment. Pies are about 16 inches round, with no half toppings—each one is designed to hold together through the oven's high heat. Options range from a classic tomato and mozzarella to a pizza arrabbiata with mozzarellas and finishing cheese, or a green tomato pie with tarragon cream. Small plates like Cantabrian anchovies, judion beans, and burrata with strawberries round out the menu, along with a seasonal tomato pie that changes regularly.
The kitchen’s care extends beyond pizza. The wine list favors natural producers, magnums, and bottles with personality. Expect lambrusco, orange wines, and pet-nats that drink easily with food and company. Cocktails and amari are also available.
In 2026, Pizzeria Beddia earned a Michelin Bib Gourmand, a mark of good quality, good value cooking. That recognition fits a restaurant that has never chased trends—just consistent, thoughtful food in a relaxed setting.
Walk-ins are welcome, but reservations are available for the Hoagie Room: a private space for groups of six, with a full menu of hoagies, pizza, soft serve, and magnums. For larger groups, the Pizza Party serves 7 to 24 guests a set menu of small plates, salads, pizzas, and soft serve.
Whether you stop in for a quick slice or settle in for a longer meal with a bottle of wine, Pizzeria Beddia delivers one of Philadelphia’s most satisfying pizza experiences.
Recognition
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