Pick a slice, your way
Craving one now? Order individual pizzas straight to your door — same recipes, same wood fire.
Prices shown are current Uber Eats menu prices and may vary by platform.
Born from Scratch
Biga started with one guy, a trailer, and a stubborn obsession with dough. No big plan, no investors — just a belief that simple food, done right, can make people stop and smile. ("Biga" is the name for a dough starter. Fitting, since this whole thing started small.)
No shortcuts. Every ball is slow-fermented, stretched by hand, and cooked to order. That obsession won us the Caputo Cup New Zealand Championship in 2025, then took us all the way to Naples, where in 2026 we placed 2nd in the world at the Caputo Cup World Finals. Vice World Champion. Not bad for a trailer.
Find us at markets, weddings, birthdays, and now Yum Hub in Queenstown. Pull up a chair. This is Biga. Born from scratch.
Slow fermentation develops flavour, texture, and digestibility. No shortcuts.
Our woodfire oven burns hot, cooking pizzas in 90 seconds with perfect leopard spotting.
The finest Tipo 00 flour from Naples. Soft, elastic, and made specifically for Neapolitan pizza.
How a pizza gets made
Time is the only secret.
Tipo 00 Caputo flour, water, salt, a whisper of yeast. We mix it cold, fold it by hand, then leave it to ferment for two days. No shortcuts, no improvers, no compromise. The biga is what gives the crust its open crumb and unmistakable nuttiness.
Hands only. Never a rolling pin.
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.
90 seconds. That's all.
Our oven runs hot on manuka and beech. The pizza goes in raw, comes out kissed by flame, leopard-spotted, and impossibly light. Any longer and you've baked it. Any cooler and you've ruined it.
Eat it standing up if you have to.
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.
Fire, dough, repeat
139 reviews. 5.0 stars.
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."
Make it special. Keep it real.
No silver trays, no tiny canapés — we roll in with the trailer, fire up the oven, and stretch the dough right in front of your guests. Pick a package below.
Visit Us
Find us at our regular spot for lunch or dinner, or book us for your next event.
- WhereYum Hub, 65 Shotover Street, Queenstown
- Phone027 507 2946
- OnlineOrder on Uber Eats →
- Instagram@pizzabiganz →