Our Biga, our yeast, is what makes our pizza Napoletana different. It is the natural fermentation in our pizza dough that has numerous health and taste benefits, including:
Probiotic – A Biga promotes good bacteria growth providing probiotic benefits.
Local Food – Our Biga harvest wild yeast naturally from the local environment.
Slow Food – Wild yeast takes time, but only produces the amount needed to raise dough.
No Sugar – Since we don’t use commercial yeast, we don’t need to add sugar to our dough.
Better Taste – Biga pizza crusts have that distinctive tang of a sourdough.
Better Chew – Biga pizza dough has well developed gluten for a pleasant chew to the crust.
And your pizza’s not burnt! One of the hallmarks of a perfectly cooked pizza Napoletana is the charring on the crust. We do this on purpose. A Biga pizza is cooked in a wood burning oven without the use of gas and is fired at 900 degrees.