Why a
dough fermented 48 hours

The question comes up almost every service, at the counter and on the terrace, on Place des Cardeurs: why a 48-hour fermented dough? At Di Micheli, this isn't a trend but the heart of our Neapolitan pizza craft. A long fermentation means giving the dough time to transform deeply, well before it meets the wood-fired oven. It's 48 hours during which the yeast and flour quietly do their work, at their own pace, without rushing.

In practice, we prepare the dough two days in advance, at 70% hydration, then let it rest. This resting time 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 matured for 48 hours simply don't have the same flavour, nor the same texture.

The first benefit of a 48-hour fermented dough is digestibility. Over these two days, the gluten network relaxes and the dough becomes easier to absorb. This is why, after a well-fermented 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.

Long fermentation doesn't act alone: it goes hand in hand with high hydration, at 70%, and baking in a wood-fired oven at 450°. 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 48 hours. Without a properly matured dough, the wood-fired oven wouldn't give the same result.

At Di Micheli, all our Neapolitan pizza rests on this foundation: a 48-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 long process 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 48-hour fermented dough, indoors or on the terrace. Book your table at Di Micheli, on Place des Cardeurs, and judge the difference for yourself.