At La Biga in Gallipoli, the culinary narrative is driven by a rigorous commitment to the indirect dough method that gives the pizzeria its name. The kitchen employs a long-fermented biga starter, maturing for seventy-two hours to produce a Neapolitan-style crust defined by its airy, honeycomb-like alveoli and a delicate, yeasty aroma. This technical precision yields a base that is remarkably light yet structurally sound, providing a canvas for high-caliber local ingredients. The signature Buffala & Datterino pizza showcases the interplay of creamy buffalo mozzarella and the concentrated sweetness of charred datterino tomatoes, finished with a vibrant drizzle of extra-virgin olive oil. Texture is paramount here, where the wafer-thin, blistered cornicione offers a satisfying crunch before yielding to a soft, pillowy interior. Each pie is fired at high temperatures to achieve a characteristic leopard-spotted char, balancing smoky depth with the bright acidity of San Marzano tomatoes.