I didn’t start out as some formally trained chef guy. I brewed beer for a living until I was almost 30. Sounds like a dream, doesn’t it? While I was working at a brewery outside Mito in Japan, I happened to eat the best pizza of my life. Best pizza—in Japan? Crazy, right? After that trip, I knew that I wanted to concentrate on pizza and make it in my own highly personal way. When I returned to Philly, I opened Pizzeria Beddia.
My methods are old-school: Use the highest quality ingredients, make almost everything from scratch, and take the time to do it right. You can make the same great pizza that I make at the restaurant in your home, using your regular oven. That’s how I got my start, and it’s why I wrote a book, Pizza Camp, which comes out this month. Practice—and, okay, a few straightforward guidelines—makes pizza.
The tips can be found here.