Pizzeria Beddia's menu is based around one basic pie, with a small roster of toppings. Occasional specials pop up, too.
Owner/operator Joe Beddia with his sister, Maria.
Beddia relies on local farms and producers to provide his toppings, such as the organic creminis he roasts off in his oven.
The dough is allowed ample time to ferment, and any rounds left over from the previous week are baked into bread every Wednesday.
If you order a pizza here, Beddia is going to be the one rolling it out.
Beddia's plain pizza ($18) is topped with a sauce made from Jersey Fresh tomatoes. Fresh and aged mozzarella are combined in a nod to Brooklyn's Di Fara, one of the chef's favorite pizzerias.
Beddia loads a pie into his brick-lined Montague deck oven.
Though he's worked extensively with wood-fired ovens in the past, Beddia wanted something different for his own place. His Montague finishes a pie in roughly 5 minutes.
Plain pies are topped with a post-oven shaving of grated Old Gold, a gouda-like hard cheese that Beddia uses in lieu of parmesan.
A peek beneath, after the pie has been removed from the brick-lined gas oven.
Beddia recommends everyone begin with his topping-free pie. Optional additions include housemade sausage, sliced Olli salami and pickled serrano chilies.