Pizzicato owners Marc and Tracy Frankel opened this "Neo-Neapolitan" artisan pizzeria, named for a type of pre-fermentation used in Italian baking, in the former space of Autentica. The dough at Biga is cold-fermented for three days, similar to the process for ciabatta. Ingredients include sun-dried Mission figs, buffalo mozzarella, wild mushrooms, anchovies, and prosciutto. The restaurant, which is open for delivery and takeout, also features a back patio for outdoor dining and a bottle shop with a curated selection of discounted wine.