Wood-fired pop-up · Wilmslow

BIGA

Pizza Napoletana

Proper Neapolitan pizza. Made by a pizzaiolo, not a factory.

Scroll to build it

01

The dough

Biga is the Italian pre-ferment: flour, water and a little yeast, left to do its thing before it ever meets the rest of the dough. It is slower. It is also why the crust is light, airy and full of flavour, with the leopard-spotted cornicione a real Neapolitan pizza should have.

  • 500°The oven runs hot. Very hot.
  • 6Years learning the craft from Neapolitan pizzaiolos
  • 2Restaurants opened by the age of 23
  • 1Pizzaiolo. No investors, no shortcuts.
Neapolitan dough being pressed out by hand on a floured marble bench

03

The fire

Stretched by hand, fired in seconds. Watch the cornicione blister and puff, then it is out, cut and in the box before the steam settles.

“I want my pizza to be an experience.”

Brad
Brad at the two domed ovens, one glowing, holding a pizza peel

04

Find us

Biga travels. These are the regular spots. This week's dates are always on Instagram first.

  • Brook Lane Coffee CoBrook Lane, Wilmslow
    Evening pop-ups
  • Cafe Azul34 Park Lane, Wilmslow
    Thursdays, 5pm to 9pm
  • AzulPoynton
    Pop-up nights
  • Flute & Firkin
    Sundays, 5pm to 9pm
  • Farmers Arms
    From 5pm

This week's dates: @biga_pizzaco

The black Biga gazebo set up on a Wilmslow street
Brad stretching dough under the Biga gazebo on a Wilmslow street

05

The story

A dream I have had since 16. I have always wanted to run my own business and I am finally in the position to do so.

For the past six years I have been learning, mastering and living pizza. I have spent my time with real Neapolitan pizzaiolos who have been kind enough to teach me and share the ancient Italian craft of making the best pizzas in the world.

By 23, I had already opened two restaurants. Now it is time for a new journey: pizza pop-ups. This time I am doing everything solo. No investors, no outside owners changing ingredients to raise profits and reduce quality.

Too many places sell mediocre pizza that everyone will find okay. For me that is not good enough.

Brad, Biga

06

Book Biga

Weddings, birthdays, garden parties, work dos. Two ovens, one pizzaiolo, and a gazebo that turns up wherever you are. Message Brad and he will sort the rest.

WhatsApp Brad Call 07780 445975