Is the end coming for 'the best pizzeria in America'?

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Joe Beddia of Pizzeria Beddia makes a pizza in his shop at 115 E. Girard Ave. in Fishtown.

The days may be numbered for Fishtown's Pizzeria Beddia, which Bon Appetit magazine in 2015 named the best pizza in America.

Pizzaiolo/owner Joe Beddia's parlor -- open only four nights a week, dishing only 40 pies a night in a tiny space with a small counter but no tables -- just started the fifth year of a five-year lease. 

"I'm going to do it for another year," he said during a chat Tuesday in advance of his cookbook Pizza Camp (Abrams, 224 pages), which is to be published April 18. "I think five years is a lot."

And then what? Renew for five more years? 

"Then something else happens. I don't know. It's not 100 percent [certain that the shop will close].  But I'm here 60 hours a week for my four days a week. I come in at 8:30 a.m. and work till 11:30 at night. And then on Tuesday I'm here, doing orders, paying bills, and making dough. It's not like I have a regular life. I still really love doing it. After five years, I'll be 41. How many [chefs] are still working the line all the time?"

When Beddia wants time off, he simply closes the shop, posting notices on social media. There's no listed phone; customers must show up in person and pay in cash.

Stay tuned for a complete interview with Beddia, who said the cookbook was truly aimed at the novice. He tested the recipes in his home oven.