Tuesday, August 14, 2018
“This is the best pizza in America (yep, we said it)” - bon appétit
Joe Beddia of Pizzeria Beddia, the best pizza in America touched down on Bondi Beach, July 22nd-July 28th, 7 nights only.
The Vatican has the Pope, Sydney has Buddy Franklin, Philadelphia has Joe Beddia.
Lauded as the best pizza in America, Joe Beddia brought his world-famous pizza to Bondi Beach Public Bar, with a bespoke 60-seat pizzeria made entirely of pizza boxes purpose-built for the occasion.
Swapping Philadelphia for Bondi Beach, Joe worked hand in hand with good friends chef Monty Koludrovic and sommelier James Hird to seek out the perfect local produce for the menu and the wine list of Australian naturals and foreign rarities.
Pizzeria Beddia is not your typical pizza place. The 5-year old pizzeria occupying a nondescript corner storefront in Fishtown, Philadelphia, has just two employees, no seating, no phone, is cash only and prepares just enough dough for 40 ‘pies’ (pizza) a day. Open just four nights a week, Joe’s pies usually sell out immediately, lending to the famous queues that form several hours in advance of the doors opening.
“A great dough makes a great pizza… That’s why half my day is spent making it.” - Joe Beddia
After time spent working in Japan (Joe is a former brewer, spending time at Hitachino brewery) Beddia came to a life changing lesson, that you could dedicate yourself to one thing, do it really well and be successful. His second moment came after he sought out legends of the pizza world, cold calling Chris Bianco of Pizzeria Bianco and 80-year old Dom DeMarco (Di Fara Pizza, Brooklyn), to talk tips, tricks, pizza philosophy and techniques. “It was like talking to Biggie Smalls,” Beddia says of speaking with Bianco.
“I slowly realised that all of my pizza heroes didn't really follow any strict codes. They created their own paths.”- Joe Beddia
Beddia has made every single pie to come out of his restaurant since day one. What you may not expect when visiting Beddia’s Pizzeria is the absence of a wood fired oven in favour of a gas Montague deck oven. “It produces a real dry heat that I prefer,” Beddia says. “Plus, there’s a bit more room for error.” Beddia’s pizzas bake at 600 degrees for ten minutes, unlike traditional Neapolitan-style pizzas that cook at 900 degrees for a few minutes. The result, a well done pie, crispy at the bottom, soft on top but not watery, with deep charring on the crust. Beddia prides himself on sourcing much of his ingredients locally.
“I feel like I came to pizza by being observant. By being a genuine fan. By seeing, tasting, and feeling. It was a culmination of life and pizza experiences. That's how I arrived at Pizzeria Beddia.” - Joe Beddia
Some Philadelphia locals call Joe the Pizza Jesus. Others refer to him as the Jiro Of Pizza. Beddia counters with “It’s just f*#king pizza.”
“Joe Beddia is a visionary, visiting pizzeria Beddia in Fishtown Philadelphia remains one of my greatest food memories. It’s so exciting to have Joe in town for a 7 day run at BBPB. It will be wild!!! His style is unique and you can see how America’s fallen in love with his unique pies!” – James Hird, Icebergs Group Sommelier
Closing Pizzeria Beddia on the 31st March this year, Beddia opens his newer and bigger restaurant in Fishtown in Fall/Winter of 2018.
Australian media responded overwhelming positive to Joe Beddia, Contributing to it selling out every night.