Enter fermented pizza dough – by letting the dough ferment for 24-48 hours and eliminating the sugar that is usually used to quickly activate yeast, the pizza dough has time to ferment and develop flavor with less gluten than the typical dough.

Both Biga and Stonebridge Pizza and Salad use this technique along with high quality ingredients for a superior pizza experience.

BigA sits on the corner of Clinton and Houston Streets ready to feed you all the pizza you desire. Chef Giovanni Barbieri attended Italy’s top pizza school and operated restaurants in Italy before brining his extra crunchy pizza to the US. The name BigA comes from the pre-fermented starter used in the dough that gives it its signature flavor and crunch.

Barbieri uses Italian stone ground flour and imports toppings for his pies from Italy.

The dough is turned into three different dishes: Tonda, a classic round pie available in traditional or multigrain varieties; Pala, a 20-inch oval pie perfect for sharing; and Biga Crunch, a sandwich made from the same base as the Pala.

All of the pies are precooked, then topped and finished to order.

We suggest a Sempre Bona Tonda with prosciutto and fresh burrata and a Pala split in two – half Diavola with spicy salami and fior de latte and half Parmigiana Biga Crunch with hand crushed tomato sauce and eggplant. Don’t forget to ask for the house made hot chili oil to top your pick!

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Sarah Strong
source: https://www.downtownmagazinenyc.com/biga-stonebridge-fermented-pizza-dough/

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