5.0pH12H · 24°C

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The dough

Biga by name, bigger by nature

We prepare our signature three-generation Biga dough to our not-so-secret recipe of 5.0pH with 12 hours of proofing at 24°C, all to create a uniquely risen pizza with towering crusts of mouthwatering flavour.

Slow risen.

Fast baked.

The method

Three generations of dough

First, the mother

A small piece of dough from yesterday's bake carries the wild yeast into today. Three generations of starter, fed and folded.

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Then, the proof

12 hours at 24°C. Time does the work, gluten builds, flavour deepens, the cornicione (the crown of the crust) starts to dream of the oven.

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Finally, the bake

Stretched by hand, dressed with San Marzano and fior di latte, in and out of the wood-fire in 90 seconds. Leopard char on the edge. That's the bake.

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