Royal Oak business Spotlight – Pizzeria Biga
What is Biga?
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.
The History of Pizzeria Biga
After carefully studying Italian dining options for five years, Pizzeria Biga propietor chef Luciano Del Signore decided to focus his attention on an Italian culinary gem that is often imitated but rarely ever duplicated: Pizza Napoletana. In June 2010 Luciano opened Pizzeria Biga, applying his same philosophy of quality ingredients, simple preparation and balanced flavors. The result was an authentic ‘Pizza Napoletana’ cooked to perfection in a 40,000 pound wood burning oven.