Lancaster native and 1995 Hempfield High School grad Joseph Beddia makes the best pizza in the country.

So declares Bon Appétit magazine.

Writing on BonAppetit.com Tuesday, Andrew Knowlton said the pies at Beddia’s Philadelphia eatery, Pizzeria Beddia, are the nation’s best.

“… Pizzeria Beddia was one of those beautiful eating experiences that still haunts me,” Knowlton said, extolling both Beddia’s pizzas and the restaurant they’re served in. “It was just me and that pizza in a forgettable space. But it changed everything.”

Beddia, 38, opened the 300-square-foot brick-storefront shop, at  115 E. Girard Ave. in Philly’s up-and-coming Fishtown neighborhood, in March 2013.

The Pizzeria Beddia website states the shop has no phone, and takes cash only. It’s open 5:30 to 10:30 p.m. Wednesday through Saturday. The shop also has no seating.

According to Bon Appétit, Pizzeria Beddia has two employees: Beddia and John Walker, 28. Beddia “has made every single pie since day one,” Knowlton said.

He makes just 40 pizzas a day, Knowlton reported. If you don’t get one of those 40, Pizzeria Beddia declares it’s sold out for the day, and you’re out of luck.

The 19-inch tomato-and-cheese pies cost $19; up to $35 if you add toppings.

Beddia makes his dough from “organic flour, yeast, water, extra-virgin olive oil, sea salt and sugar,” Knowlton said.

The Bon Appétit story says Beddia was working at the Hitachino brewery in Japan in 2007, and at the South Philadelphia Tap Room in 2008. According to a 2013 article on the Serious Eats website, when Pizzeria Beddia opened, Beddia has also worked at Osteria and Zavino in Philly and at Pizza Bruta in Madison, Wisconsin.

He tops his pizzas with “raw, crushed, canned New ­Jersey tomatoes, sea salt and garlic and … fresh and aged mozzarellas,” Knowlton wrote, with options of “house-made pork sausage, roasted onions, crimini mushrooms and arugula.”

The pizzas are cooked at 600 degrees in a gas oven for 10 minutes, the Bon Appétit article says, leaving “a well-done pie, crispy on the bottom, soft but not watery on the top … with a blistered, blackened crust” along the edge. The pizza is finished with a pinch of dried oregano, shaved aged Gouda cheese and a drizzle of extra-virgin olive oil.

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