About BIGA

BIGA started in a home kitchen and a stubborn belief: that Roman-style pizza — baked whole, cut only when it reaches your table — belongs in every Indian neighbourhood, not just Roman street corners.

Everything begins with a 48-hour fermented biga pre-ferment, then baked slowly in oiled trays until the crumb is airy and the base is shatter-crisp.

We source produce weekly, hand-tear buffalo mozzarella, and rotate slabs by the hour. If a slice isn't good enough to serve to family, it doesn't make it to the case.