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.