Dough fermented for 48 hours
Our dough ferments for 48 hours at 70% hydration. The result: a light, easy-to-digest Neapolitan pizza with a well-aerated cornicione.
Neapolitan pizza · Aix-en-ProvenceNeapolitan pizza
Neapolitan pizza
in Aix-en-Provence, wood-fired
Dough fermented for 48 hours, baked in a wood-fired oven at 450°: real Neapolitan pizza awaits you at Di Micheli, Place des Cardeurs.
Our obsession
Neapolitan pizza with no shortcuts
48h
of slow dough fermentation
450°
baking in our Neapolitan wood-fired oven
70%
hydration for a light dough
What you'll find on the plate
What sets our Neapolitan pizza apart
Wood-fired baking at 450°
Each pizza bakes in seconds in the wood-fired oven heated to 450°. A fast bake that locks in the flavours and creates that signature leopard-spotting.
Fresh produce, homemade
A tight menu and fresh produce, with no frozen dough. Every Neapolitan pizza is topped and baked to order in our family trattoria.
Also worth discovering
Explore our whole Neapolitan world
From the dough to the wood-fired oven, dive into Di Micheli's Neapolitan pizza.
Di Micheli's Neapolitan pizza
Neapolitan pizza true to the Naples tradition
Di Micheli's Neapolitan pizza draws on the tradition of Naples while staying resolutely contemporary. Since September 2021, our family trattoria has gathered a team of five around one idea: serving honest Neapolitan pizza, a stone's throw from the historic centre of Aix-en-Provence. It all starts with the dough, kneaded and then left to ferment for 48 hours at 70% hydration, before going into the wood-fired oven heated to 450°.
What makes a real Neapolitan pizza is time and fire. The long fermentation makes the dough light and easy to digest, while the fast wood-fired bake gives it its puffy cornicione and characteristic leopard-spotting. We deliberately keep a tight menu: fewer pizzas, but fresh produce, careful baking and zero frozen dough.
Whether you come as a couple for a quick lunch, with family at the weekend or with colleagues in the evening, Di Micheli's Neapolitan pizza adapts. Place des Cardeurs, pedestrian and lively, is the perfect setting to linger over a meal on the terrace when the weather is fine. For groups, our private room for 24 guests and our 20-seat terrace welcome family meals, birthdays and corporate dinners.
Neapolitan pizza is a living heritage, recognised all the way to UNESCO. To better understand its history, explore Neapolitan pizza on Wikipedia , then come and taste it with us.
Chez Di Micheli, la cuisson au four à bois à 450° garantit une pâte soufflée aux bords légèrement carbonisés, signature des maîtres pizzaïolos napolitains. Pour approfondir le sujet, consultez les critères d'une vraie napolitaine ou en savoir plus sur la pizza napolitaine dans notre magazine.
Parmi nos créations, la Margherita au feu de bois reste la référence absolue, tandis que notre pizza à la burrata séduit les amateurs de textures crémeuses. Vous hésitez entre les styles ? Découvrez la différence napolitaine vs romaine dans notre magazine.
La base de tout : une pâte fermentée 48h à 70 % d'hydratation, préparée chaque jour dans notre pizzeria napolitaine en plein cœur d'Aix-en-Provence.
Frequently asked questions
Neapolitan pizza in Aix-en-Provence: your questions
Where can I eat real Neapolitan pizza in Aix-en-Provence?
Di Micheli welcomes you at 13 Place des Cardeurs, 13100 Aix-en-Provence, right in the pedestrian centre. We serve contemporary Neapolitan pizza, baked in a wood-fired oven, at lunch and dinner, both indoors and on the terrace.
What makes a real Neapolitan pizza?
A Neapolitan pizza is recognised by its long-fermented dough and fast wood-fired bake. At Di Micheli, the dough ferments for 48 hours at 70% hydration, then bakes in seconds at 450°.
Is your Neapolitan pizza homemade?
Yes. We work with fresh produce and prepare our dough in-house, with nothing frozen. Every Neapolitan pizza is topped and baked to order in our family trattoria.
Can I book for a group around Neapolitan pizza?
Our private room seats up to 24 guests and the terrace 20 more. We offer tailor-made menus for family meals, birthdays and corporate dinners built around our Neapolitan pizza.
Do I need to book to enjoy a Neapolitan pizza at Di Micheli?
Booking is recommended, especially at weekends and in the evening. You can book online or call us directly to choose your time slot.
Book your Neapolitan pizza at Di Micheli
48-hour fermented dough and a wood-fired oven at 450° await you on Place des Cardeurs, in Aix-en-Provence.