Inspired by Naples, made in Queenstown.
BIGA started in Queenstown with one pizzaiolo, a trailer and an obsession with great pizza.
Named after the Italian preferment at the heart of our dough, each batch ferments for around 48 hours before being stretched by hand and cooked to order.
In 2025, BIGA won the Caputo Cup New Zealand Championship. That took us to Naples in 2026, where we placed second in Pizza Contemporanea at the Caputo Cup World Finals.
Find us at Yum Hub, local markets and private events across the Queenstown region.
We ferment our dough at room temperature and adjust the process according to the conditions each day. Time, temperature and experience guide every batch.
Our ovens combine gas with mānuka wood, cooking pizzas in 90 seconds with perfect leopard spotting.
The finest Tipo 00 flour from Naples. Soft, elastic, and made specifically for Neapolitan pizza.
We begin with a preferment called biga, combining flour, water and a small amount of fresh yeast, then allowing it to rest at room temperature for 24 hours. The following day, we use the biga to prepare our final dough with Tipo 00 Caputo flour, water and salt. The complete process takes around 48 hours, creating a crust that is light, open and full of flavour.
Each ball is shaped to order on a flour-dusted bench. We press the gas to the crust, never out of it. That's how you get the cornicione — the puffed, blistered halo around the edge that's the signature of a real Neapolitan pie.
Our ovens combine the consistency of gas with the flavour and character of burning mānuka wood. The intense heat cooks each pizza quickly, creating a light crust with a beautifully blistered, flame-kissed finish.
Neapolitan pizza waits for no one. We hand it to you in a box still warm from the fire, and the rule is simple — first bite within five minutes. The street, the bench, the boot of your car. Wherever. Just eat it hot.
A few of the real reviews from Google.
"I would give it 10 stars if I could. High standard Italian quality, definitely the best in NZ. The owner has a great energy and you can tell he's passionate about pizza."
"We arranged 25 pizzas for an evening snack at our wedding — they were delicious, looked stunning, and our guests were raving about them. Yoni was so easy to deal with for dietary requirements and numbers. We feel very lucky to have had Biga as part of our wedding."
"The best pizza in town. He uses the original Italian products and follows the old recipe better than some Italians. (I'm Italian.)"
"Hands down the best wood-fired pizza I have had in years, anywhere in the world."
"The pizza changed me from pizza hater to pizza lover! The best authentic Italian pizza in Queenstown."
"By far and away the best pizza in Queenstown. The quality of the ingredients is exceptional, combinations are perfect, and execution is sublime."
Find us at our regular spot for lunch or dinner, or book us for your next event.
