The secret to the pizza at Bigalora in Ann Arbor? The living mother dough (the wood fired oven does not hurt either).
“We have a living mother dough that’s been going for about three years, the biga, and we have a dedicated person that tends to it,” says general manager Brandon Snider.
The result? Pizza with ingenious toppings like fingerling potato, creamy, sharp gorgonzola, artichoke, and rosemary. Don’t forget to order the addictive wood fired heirloom carrots drizzled with balsamic vinegar, crumbled goat cheese, and wood fired peanuts.
This article first appeared in the Spring 2015 issue of City Style and Living Magazine.
