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13 Place des Cardeurs, 13100 Aix-en-Provence
Lunch : 11h30 — 14h30
Dinner : 18h00 — 23h00
Neapolitan pizza is as intriguing as it is delicious: long-fermented dough, an airy cornicione, a flash bake in the wood-fired oven. Di Micheli explains what makes a true Neapolitan pizza, on Place des Cardeurs in Aix-en-Provence.
Each topic links to a dedicated page to go further into what makes our wood-fired Neapolitan pizza.
Neapolitan pizza is a speciality born in Naples, Italy, known for its soft dough and its puffed, airy crust, the cornicione. Unlike a thin and crispy pizza, it has a tender base, slightly moist in the centre, and airy edges marked by a very fast bake. At Di Micheli, in Aix-en-Provence, this is the contemporary Neapolitan pizza we prepare every day.
What defines a true Neapolitan pizza is not only the topping, but above all the dough and the baking. A long-fermented dough, a very hot oven and simple yet quality ingredients: that is the trio that makes all the difference. In our family trattoria, open since September 2021, we work on these three elements with the same standards, with a tight menu and fresh produce.
It all starts with the dough. At Di Micheli, it ferments for 48 hours at 70% hydration before being shaped by hand. This long fermentation is what makes Neapolitan pizza lighter, easier to digest and more fragrant: time does the work instead of additives. A well-fermented dough develops its aromas, rises naturally during baking and gives that airy cornicione typical of Naples. It is a patient gesture, with no shortcuts, that we repeat at every service.
The second secret is the baking. A Neapolitan pizza spends only a few moments in a wood-fired oven heated to over 450°. This intense heat sears the dough almost instantly: the cornicione puffs up, colours and develops its characteristic small blisters, while the centre stays tender. No standard electric oven reproduces this result. At Di Micheli, our wood-fired oven sits at the centre of the pizzeria, and it is what gives each pizza its Neapolitan character.
Beyond the technique, Neapolitan pizza is above all a pleasure to share. In our trattoria on Place des Cardeurs, right in the heart of Aix-en-Provence, we serve it at lunch and dinner, both indoors and on the terrace. Our menu stays deliberately tight to guarantee freshness, and everything is homemade, with no frozen pasta. From the classic margherita to more contemporary pizzas, every recipe starts from the same 48-hour fermented dough.
Neapolitan pizza has a rich history and even international recognition. To learn more about its origins and its codes, you can read about Neapolitan pizza on Wikipedia, then come and taste it with us.
Whether you want to understand what makes a true Neapolitan pizza or simply fancy enjoying one straight from the wood-fired oven, Di Micheli welcomes you on Place des Cardeurs. Book your table and come and taste our contemporary Neapolitan pizza, in Aix-en-Provence.
A few pages to go further after your reading, from the menu to booking your table.
Neapolitan pizza is a pizza born in Naples, recognisable by its soft dough, its puffed and airy cornicione and its very fast bake at high temperature. At Di Micheli, in Aix-en-Provence, we offer a contemporary version baked in a wood-fired oven.
A classic pizza is often thin and crispy, while Neapolitan pizza has a softer base and airy edges. The difference comes mainly from the long-fermented dough and the flash bake in the wood-fired oven.
At Di Micheli, the dough ferments for 48 hours at 70% hydration. This long fermentation develops the aromas, makes the pizza lighter and easier to digest, and gives that airy cornicione typical of Naples.
It is baked in a wood-fired oven heated to over 450°, in just a few moments. This intense heat sears the dough, makes the cornicione puff up and gives it its characteristic small blisters.
At Di Micheli, 13 Place des Cardeurs, right in the centre of Aix-en-Provence. We serve our Neapolitan pizzas at lunch and dinner, both indoors and on the terrace. Book your table to enjoy them.
Now that you know what makes a Neapolitan pizza, time to taste: book your table at Di Micheli, on Place des Cardeurs.
