A more digestible pizza
Long fermentation gives the dough time to mature: the result is a lighter pizza, easier to digest after the meal.
48-hour fermented dough · Aix-en-ProvenceA pizza dough
A pizza dough
fermented for 48 hours
At Di Micheli, our dough ferments for 48 hours before going into the wood-fired oven: lighter, easier to digest, more flavourful. Discover it on Place des Cardeurs, in Aix-en-Provence.
Our dough in figures
What makes our 48-hour fermented dough
48h
of slow fermentation before baking
70%
hydration for an airy dough
450°
in the wood-fired oven for a fast bake
Why 48 hours
The strengths of a 48-hour fermented dough
An airy, soft crumb
At 70% hydration, the dough develops beautiful air pockets and a puffy rim, typical of Neapolitan pizza.
Wood-fired baking
A few seconds at 450° in the wood-fired oven are enough to set the 48-hour fermented dough and give it its grilled notes.
More flavour, no shortcuts
Time replaces additives: slow fermentation reveals the taste of wheat and flour, without rushing.
Homemade, never frozen
Our dough is made on site, like the rest of our tight menu and our fresh produce.
Neapolitan know-how
Our family trattoria has been crafting contemporary Neapolitan pizza since September 2021, on Place des Cardeurs.
Also worth discovering
Carry on the tasting on the site
A few pages to go further around our dough and our Neapolitan pizzas in Aix-en-Provence.
Our know-how
48-hour fermented dough, Di Micheli's signature
The 48-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 and then left to rest for 48 hours before being shaped and baked. This long time is what sets a true Neapolitan apart from a standard pizza: the dough has time to mature, develop its aromas and gain lightness.
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 450°. The intense heat sets the 48-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.
Frequently asked questions
Your questions about 48-hour fermented dough
Why let the dough ferment for 48 hours?
Long fermentation lets the dough mature slowly. It becomes lighter, easier to digest and develops more aromas than a dough made in a hurry. That is what makes a true Neapolitan stand out.
Is 48-hour fermented dough easier to digest?
Yes, that is one of its main benefits. The resting time improves the texture and makes the pizza easier to digest, so you can finish the meal without feeling heavy.
What does 70% hydration mean?
It refers to the proportion of water in the dough compared with the flour. High hydration gives an airy, open crumb, but requires real skill to be mastered.
Is your dough homemade?
Yes, our dough is made on site, like the rest of our tight menu. We work with fresh produce, no frozen pasta, since our trattoria opened in September 2021.
Where can I taste your 48-hour fermented dough pizza?
At Di Micheli, 13 Place des Cardeurs, 13100 Aix-en-Provence, right in the pedestrian centre. We welcome you indoors and on the terrace, at lunch and dinner.
Taste our 48-hour fermented dough in Aix-en-Provence
Book your table at Di Micheli, on Place des Cardeurs, and discover our Neapolitan pizzas made with 48-hour fermented dough.