Beddia made every pizza at his two-man operation. Now there are many hands in the dough. “I went from zero to 100,” Beddia says of taking the pizzeria to the next level. The first few months ...

There used to be a bare-bones pizzeria in Philadelphia with ... “Everything’s changed,” Beddia says, “except the pizza.” —Abby Vesoulis ...

The restaurant beat stiff competition from Tony's Pizza Napoletana in San Francisco, by Tony Gemignani which took second place and Joe Beddia's Pizzeria Beddia in Philadelphia taking third.