BigA NYC's Chef Giovanni Barbieri said the brand's pies are different from Neapolitan pizza thanks to their light and airy dough that has a distinctive "crunch" inside. Like the Louisville, Kentucky brand, Pizza Lupa, highlighted on this site recently, Old World fermentation processes are key to this New York City's brand's pie, as well.

Originally conceived as an alternative to sourdough, the biga recipe is simple albeit very precise and slow and even dates back to nineteenth-century Italy, a news release said.

The dough is pre-fermented and blended in two parts while hydrated at different levels during the process. As a result, BigA yields a dough that fluffs to be crunchy and airy, with the use of Type 1 Italian flour, as opposed to the all-purpose flour more widely used in U.S. pizza-making, the release said.

Barbieri also developed a whole wheat biga dough and jets herbs and toppings in from Italy weekly for BigA menu items.

The brand is on Clinton Street in New York City, and is separate from another BigA-method brand in Montana, Bob Marshall's Biga Pizza.


Drafting: Pizzamarketplace
source: https://www.pizzamarketplace.com/news/nyc-biga-pizza-lives-up-to-its-name/

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