Why a
dough fermented 24 hours

The question comes up almost every service, at the counter and on the terrace, on Place des Cardeurs: why a 24-hour fermented dough? At Di Micheli, this isn't a trend but the heart of our Neapolitan pizza craft. A 24-hour rest means giving the dough time to relax and transform deeply, well before it meets the wood-fired oven. It's 24 hours during which the yeast and flour quietly do their work, at their own pace, without rushing.

In practice, we prepare the dough the day before, at 70% hydration and with a double kneading, then let it rest for 24 hours. This double kneading followed by a long rest isn't an organisational constraint: it's a deliberate, chosen step that shapes everything you'll taste afterwards. A dough worked at the last minute and one rested for 24 hours and double-kneaded simply don't have the same flavour, nor the same texture.

The first benefit of a 24-hour fermented dough is digestibility. Over this rest, the gluten network relaxes and the dough becomes easier to absorb. This is why, after a well-rested Neapolitan pizza, you rarely feel heavy: the dough has already done part of the work before it even reaches the plate. That's exactly what we're after, in Aix-en-Provence as in the whole Neapolitan tradition.

The rest doesn't act alone: it goes hand in hand with a double kneading, high hydration at 70%, and baking in a wood-fired oven at 480°. This extra water gives the dough its softness and beautiful air pockets, while the wood-fired oven sets the disc in just a few seconds. This thermal shock puffs up the crust, marks the dough with its characteristic spots and locks in all the work of the previous 24 hours. Without a properly rested and kneaded dough, the wood-fired oven wouldn't give the same result.

At Di Micheli, all our Neapolitan pizza rests on this foundation: a 24-hour fermented dough, fresh produce and a tight menu, with no frozen pasta. We are a family trattoria open since September 2021, a team of five who care about the right gesture rather than quantity. That's also why we take the time to explain our dough: understanding this craft means better appreciating what's on the plate.

If the subject fascinates you, you can explore the principle of fermentation on Wikipedia, then come and compare theory with practice in our pizzas.

Whether you're passing through Aix-en-Provence or a local regular, we'll be delighted to let you taste this 24-hour fermented dough, indoors or on the terrace. Book your table at Di Micheli, on Place des Cardeurs, and judge the difference for yourself.