Gio Biga Oro® — The Golden Italian Dough Ball.

Gio Biga Oro® — The Golden Italian Dough Ball.

Traditional Italian biga-method dough ball, slow-fermented for exceptional texture, lightness and flavour. Made using authentic Italian Caputo “00” flour for superior texture, flavour, and artisan fermentation.

WE ARE NOT SOURDOUGH. WE ARE NOT NEAPOLITAN.
WE ARE BIGA.
Created by Giovanni Pillitteri – Italian passion, UK craftsmanship.

Most dough balls in the UK fall into two categories:

Sourdough Dough Balls (Sourdough Style)

Slow, intense, sometimes heavy. Better for restaurants than home ovens.

Neapolitan Dough Balls

Designed for 450°C wood-fired ovens. Beautiful, but difficult for beginners and not practical in UK kitchens.

Gio Biga Oro® is something completely different.

We are BIGA — the traditional Italian baker’s method.
Not sourdough. Not Neapolitan. Better.

Why BIGA Is Different

Lighter & More Digestible

The slow biga fermentation naturally breaks down gluten. A pizza that feels light, gentle, and easy to enjoy.

More Stable & Easier Than Neapolitan Dough

Biga gives strength and elasticity without needing a 450°C oven. Perfect for fan, gas, electric, or pizza ovens.
Real Italian results in any UK home.

Natural Flavour — No Additives

Deep, aromatic flavour from time and technique. No sugar. No improvers. No shortcuts.

Unique in the UK Market

Real biga dough balls are rare. Supermarkets don’t sell them. Most brands don’t make them.
Gio Biga Oro® is one of the only true BIGA dough balls available for home delivery in the UK.

In Simple Words…

Gio Biga Oro® gives you:

• the lightness of Neapolitan

• the flavour of artisan dough

• the digestibility everyone wants

• the simplicity for home cooking

• the gold-standard texture you can’t buy in shops

This is BIGA.
This is Gio Biga Oro®.

Ingredients

Caputo 00 Wheat Flour (WHEAT), Water, Biga Starter (Wheat Flour, Water), Salt, Fresh Yeast. Contains: WHEAT (GLUTEN).

Storage

• Keep frozen at –18°C.

• Safe to refreeze only if still chilled.

• Do not refreeze once warm or fully defrosted.

Gio Biga Oro® – 280 g Dough Ball
Domestic Use – Founder Method by Giovanni Pillitteri

1. REMOVE FROM THE FREEZER

Take the dough ball out of the freezer and immediately remove it from the plastic dome.

2. PLACE ON A PLATE

Place the dough ball on a clean plate and dust lightly with flour or semolina.

3. COVER LOOSELY (NOT AIRTIGHT)

Cover the dough loosely using a small bowl, a clean cloth, or cling film tented loosely.
If the kitchen is dry, place a slightly damp cloth over the bowl to prevent the dough surface from drying.

4. ROOM TEMPERATURE FERMENTATION

Leave the dough at room temperature for a minimum of 12 hours.
If the dough is not yet soft and airy, allow an additional 1–2 hours.

5. WHEN THE DOUGH IS READY

The dough is ready when it is soft, airy, bubbly, and relaxed. It should spread slightly on the plate and lift easily.

6. READY TO BAKE

Shape and bake as desired (pizza base, flatbread, garlic bread). Bake at high heat for best results.

IMPORTANT NOTES
- Do NOT leave the dough in the dome.
- Do NOT use an airtight container for fermentation.
- Cover properly to avoid drying.
- Every home environment is different; some doughs require longer fermentation.

The Result

Soft, airy, open crumb; light and digestible; crispy outside, soft inside.
Perfect Italian pizza at home with Gio Biga Oro®.

Created by Giovanni Pillitteri
Crafted with Italian heritage. Made for the UK home cook.