Luciano Del Signore, chef and proprietor of Bacco Ristorante opened Pizzeria Biga to the public on Wednesday, June 30, in Southfield, Michigan.

The restaurant’s namesake comes from biga (bee-gah), a pre-fermented, live culture, non-commercial starter for the dough, which allows the pizza to be light, chewy, and baked for a shorter time than other doughs.

The restaurant seats approximately 130 inside and 60 on the heated, outdoor patio. Designed by the Northville-based Martone Design Studio, Biga features a natural and modern design with the use of steel and brick. Art panels throughout are reminiscent of the work of abstract sculpture artist Louise Nevelson.

The restaurant offers curbside carry-out and waiters ready with handheld computers. Customers can pay for their pizza and receive their order, which can also include bottled wine and beer at retail prices, without leaving their car.

Pizzas and a selection of dishes are baked in two 40,000-pound wood-burning ovens in the heart of the restaurant. The oven is kept on at all times during business hours, burning at 800 degrees. The pizzas, which cost $8-$15 for a whole pie, feature toppings including vegetables, salami, speck, pancetta, and duck prosciutto. In-house diners receive 12-inch pizzas to allow for more selection per table, while those who select carry-out can order pizzas as large as 18 inches.

The bar offers a selection of wine by the glass and bottle costing no more than $40. An on-site beer sommelier assists in the selection from 12 beers offered on tap and 38 varieties by the bottle.

“Pizzeria Biga is a place where people can come and enjoy family, friends, and a pizza like they have never tasted before,” says owner Luciano del Signore. “You can only find pizza like this where my family comes from in Italy.”
Biga is open from 11 a.m. to midnight, Sunday through Wednesday, and 11 a.m. to 2 a.m., Thursday through Saturday.