Worth the wait.
A living dough, three days in the making, blistered in 90 seconds over oak. A short menu that changes with the market. That's the whole idea.
We start the dough on Monday for a pizza you'll eat on Thursday. Time is the ingredient most places skip.
No commercial yeast, no shortcuts. A "biga" is an old pre-ferment — a bit of flour, water, and wild yeast left to develop character before the dough is even mixed. It's why the crust tastes like something, and why it's light enough to eat a whole one.
We keep the menu short on purpose. Seven pies we can make perfectly beats forty we can't.
The anatomy of the Margherita Verde.
Our most-ordered pie, built the way we build it — one layer at a time. Step through it.
A few things, chosen well.
The flour
Organic grain milled in-house each week. Fresher flour, more flavor, a dough that actually ferments.
The tomatoes
DOP San Marzano in winter; local field tomatoes crushed by hand in late summer. Nothing cooked down to paste.
The cheese
Fresh mozzarella made a few miles away, torn by hand so it melts in pools, not a blanket.
The oil & the finish
A single-estate olive oil, flaky salt, and whatever herb is best that morning. Added after the bake, never before.
Made to go with the pies.
A short, mostly-natural list picked to cut the char and the fat — not to impress a sommelier.
Wine
Low-intervention bottles and a rotating few by the glass. Ask us — we like the question.
Skin-contact & orange
Chillable reds
Bottles from $42
Beer & amaro
A handful of local drafts and a real amaro selection for after.
Italian lagers
Amaro & digestivi
Negroni on tap
No / low
Not an afterthought — proper drinks without the alcohol.
Alcohol-free spritz
Espresso & drip
San Pellegrino
Drink list is demonstration content and changes often.
Come sit at the bar, or book the room.
We're a small dining room built around the oven. Reservations for parties of two to six; the bar and counter are walk-in, and that's the best seat in the house.
18 Miller Row
The old mill district
Tue–Thu 5–10
Fri–Sat 5–11
Sun 4–9 · Closed Mon
(000) 555‑0172
hello@biga.example
Walk-in bar · limited takeout · accessible entrance on Miller Row
Hours and location are demonstration content.