About Us
Born from Scratch
Biga began with one pizzaiolo, a trailer and a real obsession with making great pizza. What started small in Queenstown grew through years of practice, experimentation and a simple idea: good ingredients, time and care can turn something simple into something special.
Our name comes from the Italian preferment at the heart of our dough. Each batch is fermented for around 48 hours, stretched by hand and cooked to order.
In 2025, Biga won the Caputo Cup New Zealand Championship. That victory took us to Naples in 2026, where we achieved second place in the world in Pizza Contemporanea at the Caputo Cup World Finals.
Today, you can find us at Yum Hub in Queenstown, local markets and private events across the region.
This is Biga: contemporary pizza, made with time, passion and purpose.