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.
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.
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.