Every Wednesday, Joe Beddia will be selling freshly baked loaves of bread at Pizzeria Beddia made from dough that went unused from the week before.
"Wednesday is our first day back from the weekend, and the leftover dough makes great bread, so we're going to sell them once a week for $5 a loaf," Beddia told Eater. "It's like an Italian bread with a sour note, and a really thick crust and chewy interior."
The loaf is 100% organic, and the bread dough has fermented for 6 days, which gives it a real complexity. Beddia will only make about 8 loaves each week, so get in early if you have a passing interest. "It goes really well with roasted peppers and mortadella," Beddia said.