Biga Frozen Pizza
Our pizza is made from Wild Culture Artisan Dough.
A light, airy Neo-Neapolitan pizza — the Neapolitan tradition, made our way — naturally leavened with our 7+ year mother dough and slowly fermented by its wild yeasts and lactic acid bacteria. Made by hand on Calle Loíza in San Juan, then frozen so you can finish it in your own oven.
Classics, done right
Margherita
The timeless classic on our wild culture crust.
Pepperoni
Our most-requested pie, ready for your oven.
Vegan Margherita
The Margherita, made plant-based.
Availability varies. Call or write to us for what is in the freezer this week.
How to bake
For the best crust, bake straight from frozen in a fully preheated oven.
Oven
- Preheat the oven to 450°F (230°C).
- Remove all packaging. Place the frozen pizza on a metal tray or directly on the oven rack.
- Bake about 8–12 minutes, until the cheese is melted and bubbling and the crust is golden brown.
- Rest 1 minute, slice and enjoy.
Pizza stone or steel
- Place the stone on the middle rack and preheat it with the oven at 450°F (230°C) for at least 30 minutes.
- Slide the unwrapped frozen pizza onto the hot stone.
- Bake about 7–10 minutes, until the bottom is crisp and the cheese is bubbling.
Air fryer
- Preheat to 375°F (190°C).
- If the pizza fits your basket, bake about 6–9 minutes, checking often, until the cheese is melted and the crust is crisp.
- Ovens and air fryers vary — adjust the time to yours.
Always cook until hot throughout. Times are a guide; follow the instructions on your package.
Keep it frozen
- Keep frozen at 0°F (−18°C) or colder.
- Shelf life: up to 90 days frozen.
- Consume before the date indicated on the package.
- Do not refreeze after thawing.
Simple by design
Our dough: wheat flour, water, natural cultures of yeast and lactic acid bacteria, and salt. No preservatives or additives.
Allergens: contains gluten (wheat). May contain traces of nuts and seeds. Toppings vary by variety and may contain milk — check each package for the full ingredient list.
The benefits of wild culture dough
A living culture
Our mother dough has been fed and kept alive for more than seven years, raised by wild yeasts and lactic acid bacteria rather than commercial yeast.
Slow, natural fermentation
The cultures partially break down the flour’s starches and proteins and lower its pH, creating a complex, gently tangy flavor and a light, airy crust. Many people find it lighter and easier to enjoy.
Simple ingredients
Flour, water, salt and our natural culture — no preservatives or additives in our dough.
Made by hand in San Juan
Every pizza is shaped and baked in our kitchen on Calle Loíza, in our Acunto Mario oven of volcanic Vesuvius stone.
Research suggests sourdough fermentation reduces some fermentable carbohydrates and can slow starch digestion. Read more.
Our dough is made with wheat and contains gluten. It is not gluten-free and is not suitable for people with celiac disease or a wheat allergy. This is general information, not medical advice.
Nutrition Facts
Nutrition Facts are printed on each package and are available upon request.
Write to bigapizzapr@gmail.com or call (939) 945-8105 and we will send the panel for the variety you are interested in.
Serving size, calories, macronutrients and the full ingredient and allergen statement.
Take Biga home
Ask for our frozen pizzas at the restaurant on Calle Loíza, or contact us to order.