Joe Beddia is saying "tonight" (Wednesday, March 20) for Pizzeria Beddia, his Fishtown pizzeria (115 E. Girard Ave., replacing a deli at Girard and Shackamaxon).
Beddia, 35, who calls himself a pizza nerd, picked up pie knowledge at Tria, Osteria, South Philadelphia Tap Room, and Madison, Wis.'s Pizza Brutta before he landed at Zavino for two years.
He's using a brick-lined Montague deck oven to pop out the 16-inchers - none of that Neapolitan pizza.
It's as close to New York-style as I've seen around here. It has a crispy, almost flaky outer ring, and a sturdy thin inner crust that doesn't flop into a drippiness when you hold it.