A living cornicione
High, airy, supple: the direct result of 24h of fermentation and 70% hydration. Fold it and it will not crack.
Wood-fired pizza · Aix-en-ProvencePizza in Aix,
Pizza in Aix,
straight from the wood fire
A living dough fermented for 24 hours, 70% hydration, forty seconds in a wood-fired oven at 480°. This is the Neapolitan pizza we serve every day on Place des Cardeurs, in the heart of old Aix — dine in, on the terrace or takeaway.
Our pizza in three numbers
The recipe for a true Neapolitan
24h
of slow fermentation for a light, fragrant dough
480°
inside the wood-fired oven, forty seconds of baking
70%
hydration: the signature of a puffed-up cornicione
From the mixer to the plate
Four steps, no shortcuts
A good pizza is not decided at the oven: it is set up long before. Here is how our pizzaioli work every dough ball, from the mixer to your table.
The dough
Flour, water, salt, yeast. 70% hydration, double kneading, then 24 hours of rest that build flavour and digestibility.
The stretch
The dough ball is stretched by hand, never with a rolling pin: the air moves to the edges and forms the airy, high cornicione.
The topping
Few ingredients, chosen short: tomato, mozzarella, a drizzle of oil, basil added as it leaves the oven.
The oven
480° on the floor, forty seconds on the clock. The leopard spots appear, and the pizza heads straight to the room.
What sets it apart
A pizza you recognise before you taste it
Aix-en-Provence is not short of pizza. What changes at Di Micheli is the way it is made: the contemporary Neapolitan, a supple disc some thirty centimetres across, a thin centre that will not stand up in your hand, a high edge riddled with air pockets and marked with dark spots.
Those marks are not a baking flaw: they are the leopard spots, proof of a lightning pass under a 480° vault. A standard the jury recognised by awarding our contemporary Neapolitan pizza the title of 2024 European Champion.
Napoli, sotto le stelle
A Neapolitan pizzeria right in old Aix
Place des Cardeurs, on the terrace or inside, since 2021. We serve the pizza the moment it leaves the oven: a Neapolitan does not wait, it is eaten scorching hot.
Why ours
What you will taste at Di Micheli
The taste of wood fire
At 480°, the flame marks the dough with dark spots and gives it a smoky aroma no electric oven can match.
Short toppings
A Neapolitan is judged on its dough. We keep few ingredients, but Italian produce that holds its own.
A digestible pizza
The long fermentation pre-digests the sugars in the flour. You feel the difference an hour after the meal.
Served in forty seconds
The baking time is also the waiting time. The pizza reaches the table still steaming, never reheated.
Dine in or takeaway
Monday to Sunday, lunch from 11h30-14h30 and evening from 18h00-23h00, steps from the Cours Mirabeau.
At our place
We welcome you the way Naples does
Di Micheli is a dining room and a terrace on Place des Cardeurs, a team that knows its menu by heart and a wood-fired oven running lunch and dinner since 2021. Come as a couple, with the family or fifteen strong: we will sort it out.
Book your table in seconds, or take your pizza away if you would rather enjoy it elsewhere — either way, it comes out of the same oven.
Also worth a look
Carry on the visit
The whole Neapolitan comes down to a few obsessions. Here is where we tell them in detail.
The subject, at length
Eating pizza well in Aix-en-Provence
Looking for a good pizza in Aix-en-Provence means first looking for a good dough. At Di Micheli it rises to 70% hydration and rests for 24 hours: the gluten relaxes, the aromas build, the starch becomes easier to digest. A dough ball made within the hour will never give that result, whatever the oven.
The bake, meanwhile, lasts only forty seconds. It is short, and that is exactly the point: the dough puffs under the thermal shock before it has time to dry out, the mozzarella melts without weeping, the basil stays green. A Neapolitan is therefore eaten immediately, as it leaves the oven — which is why we never make it wait.
That standard has its recognition: our contemporary Neapolitan pizza was awarded the title of 2024 European Champion. A distinction that rewards precisely this work on the dough and the bake, the one you find in every pizza served on Place des Cardeurs.
For the full story of the dish, from Naples to UNESCO, the encyclopaedic entry on Neapolitan pizza retraces its working-class origins and its codes.
At Di Micheli, the wood-fired bake at 480° gives the character, and the 24h fermented dough gives the texture. On the topping, everyone has a favourite: the Margherita or the burrata pizza. It is all enjoyed on Place des Cardeurs, dine in or takeaway.
Your questions
What we get asked most
Where can I eat a good pizza in Aix-en-Provence?
Di Micheli Ristorante welcomes you at 13 Place des Cardeurs, 13100 Aix-en-Provence, right in old Aix, monday to sunday: lunch from 11h30-14h30 and evening from 18h00-23h00. We serve a wood-fired Neapolitan pizza, dine in, on the terrace or takeaway.
What makes a true Neapolitan pizza?
A high-hydration dough (70% with us), a slow 24-hour fermentation, a hand stretch that pushes the air to the edges, and a very short bake — forty seconds — in a wood-fired oven at 480°. The result: a high, airy cornicione, a supple centre, leopard spots on the edge.
Why let the dough ferment for 24 hours?
The long fermentation builds the aromas and pre-digests the sugars in the flour. The pizza is more fragrant and, above all, far lighter to digest than a dough made at the last minute.
Has your pizza been awarded?
Yes, our contemporary Neapolitan pizza received the title of 2024 European Champion. It rewards the work on the 24-hour fermented dough and the wood-fired bake that make our signature.
Can I take my pizza away?
Yes, takeaway is available at lunch and dinner. One tip: eat it quickly — a Neapolitan is at its best in the minutes after it leaves the oven.
Do I need to book?
It is wiser, especially at weekends and on the terrace. You can book online in seconds, or call us on 06 34 33 98 93.
The oven is hot
Book your table on Place des Cardeurs, or take your pizza away.