Biga Pizza is a Queenstown-born mobile pizzeria and contemporary Neapolitan pizza specialist operating out of Yum Hub on Shotover Street. Rooted in artisanal Italian traditions, the operation was built from scratch around a wood-fired trailer by a passionate pizzaiolo and has grown to achieve international acclaim, taking first place in the 2025 Caputo Cup New Zealand Championship and second place in Pizza Contemporanea at the 2026 Caputo Cup World Finals in Naples.
The foundation of every pizza is a 48-hour room-temperature fermentation using a traditional Italian biga preferment and authentic Neapolitan Tipo 00 Caputo flour. Hand-stretched to order and baked in roughly 90 seconds in hybrid ovens fuelled with gas and aromatic mānuka wood, their pies feature blistered leopard-spot crusts, delicate crumb structures, and quality imported Italian and artisan local toppings.
Whether dropping by Yum Hub for a fresh slice straight from the peel, grabbing takeout for a lakeside picnic, or arranging private event catering with their mobile trailer, Biga Pizza brings world-class, contemporary Neapolitan pizza craft to Central Otago.
Biga Pizza began with a single pizzaiolo, a mobile trailer, and a focused mission: to bring authentic contemporary Neapolitan pizza to the heart of Queenstown. Founded on the belief that simple, exceptional ingredients and unhurried patience yield extraordinary food, the venture has evolved from a local market secret into an internationally recognized pizza destination.
In 2025, Biga took the top title at the Caputo Cup New Zealand Championship. That national victory earned the team a place at the Caputo Cup World Finals in Naples, Italy—the spiritual birthplace of pizza—where they secured second place in the world in the prestigious Pizza Contemporanea category in 2026. Today, that world-champion craftsmanship is served fresh daily from their trailer base at Yum Hub on Shotover Street.
The secret behind Biga’s light, easily digestible crust is entirely in the dough's preparation. The kitchen relies on an Italian preferment called *biga*, blending Tipo 00 Caputo flour from Naples, water, and a tiny amount of fresh yeast, which is left to rest at room temperature for a full 24 hours. The next day, the preferment is combined into the final dough batch with additional flour, water, and salt, taking the entire fermentation cycle to roughly 48 hours.
Every single pizza ball is shaped by hand to order—never subjected to a rolling pin. The pizzaiolo gently pushes internal gases toward the rim to form the *cornicione*, the pillowy, airy halo that defines genuine Neapolitan pizza. When launched onto the oven hearth, a hybrid cooking system pairing consistent gas heat with local mānuka wood completes the bake in just 90 seconds, producing distinctive leopard-spotted char and a soft, elastic bite.
The menu balances time-honoured Italian profiles with premium New Zealand produce across both red (*rosse*) and white (*bianche*) categories. The Margherita remains the benchmark of simplicity, uniting sweet San Marzano tomatoes, Fiordilatte mozzarella, Grana Padano, and fresh basil. For diners seeking richer profiles, the chef-favourite Parma layers Prosciutto di Parma with delicate whipped ricotta and peppery rocket, while the Diavola pairs Martinez pepperoni with a drizzle of hot honey.
White pizza aficionados gravitate toward the award-winning Bosco, an earthy creation featuring Marlborough black garlic, Portobello mushrooms, and microgreens over melted Fiordilatte. Heartier options include the Wagyu Ragù, topped with scamorza, vibrant salsa verde, and sharp Pecorino Romano.
Dining at Biga Pizza is casual, immediate, and true to Neapolitan street culture. Pies are boxed fresh and piping hot straight from the mānuka fire. The house rule is straightforward: enjoy your first bite within five minutes, whether standing street-side outside Yum Hub, relaxing on a bench overlooking Lake Wakatipu, or carrying a stack back to your car.
In addition to lunchtime and evening service on Shotover Street, Biga’s wood-fired trailer travels throughout the region, catering weddings, private parties, and corporate gatherings with live dough stretching and custom all-you-can-eat wood-fired menus.