A pizza dough
fermented for 24 hours

The 24-hour fermented dough is at the heart of our Neapolitan pizza, on Place des Cardeurs in Aix-en-Provence. In practice, our dough is prepared, left to rest for 24 hours and worked with a double kneading before being shaped and baked. It is this combination — rest and double kneading — that sets a true Neapolitan apart from a standard pizza: the dough gains lightness, develops its aromas and takes on that airy texture you won't find anywhere else.

Working at 70% hydration requires patience and consistency. The more water a dough contains, the trickier it is to handle, but the airier the crumb becomes once baked. This is what gives our pizzas their puffy, open-pocketed rim, and that soft texture inside, slightly crisp at the edges.

This dough is then baked for just a few seconds in the wood-fired oven heated to 480°. The intense heat sets the 24-hour fermented dough, makes the rim puff up and brings those characteristic grilled notes. Like the rest of our tight menu, everything is homemade, with fresh produce and no shortcuts: it's the way we have worked since the trattoria opened in September 2021.

If fermentation intrigues you, it is a fascinating natural process found well beyond pizza. To better understand what time brings to a dough, you can read the fermentation page on Wikipedia , then come and taste it on our plates, on Place des Cardeurs.

Curieux d'en savoir plus sur ce procédé artisanal ? Notre magazine vous explique en détail les bienfaits de la longue fermentation et pourquoi cette technique fait toute la différence dans l'assiette.