Burrata that never bakes
Added as the pizza leaves the oven, it keeps its cream intact and its milky taste. Baked, it would release its water and lose everything.
Burrata pizza · Aix-en-ProvenceBurrata pizza,
Burrata pizza,
added uncooked
A Neapolitan base baked for forty seconds in the wood-fired oven, then the burrata placed on it whole as it leaves the oven. It does not bake, it melts slowly onto the scorching dough. To be enjoyed on Place des Cardeurs, in the heart of old Aix.
A few markers
Our burrata pizza in a few markers
70 %
hydration in the dough, for a puffed-up cornicione
24h
of slow fermentation before it reaches the oven
480°
on the stone of the wood-fired oven, forty seconds exactly
The right order of things
Four steps, and the burrata last
The whole difficulty of a burrata pizza comes down to timing: the burrata must never see the oven. Here is how our pizzaioli go about it, from the dough ball to your plate.
The dough
Flour, water, salt, yeast. 70% hydration and 24 hours of rest: the gluten relaxes, the aromas build, the pizza becomes light to digest.
The stretch
The dough ball is stretched by hand, never with a rolling pin. The air moves to the edges and forms the cornicione that will hold the cream.
The oven
480° on the stone, forty seconds. The base bakes on its own, without the burrata: leopard spots appear along the rim.
The burrata
It arrives as the pizza leaves the oven, whole, on the still-steaming dough. A drizzle of olive oil, the basil, and off it goes to the table.
Cremosa, appena sfornata
The burrata will not wait, and neither will the pizza
Place des Cardeurs, lively and car-free, inside or on the 90-seat terrace. We serve your burrata pizza the moment it leaves the oven: that is when the cream is at its very best.
What you will taste
What sets our burrata pizza apart in Aix-en-Provence
A living cornicione
Tall, airy, supple: the direct result of 24 hours of fermentation and 70% hydration. Fold it and it will not crack.
The taste of wood fire
At 480°, the flame marks the dough with dark spots and gives it a smoky scent no electric oven can reproduce.
Produce chosen short
Our menu is deliberately short to guarantee freshness: few references, but Italian produce that holds its rank.
A pizza that sits light
Long fermentation pre-digests the sugars in the flour. You feel the difference an hour after the meal, not just on the plate.
Lunch and dinner, all week
Monday to Sunday, from 11h30-14h30 and from 18h00-23h00, a short walk from the Cours Mirabeau.
At our place
A family trattoria in the heart of old Aix
Di Micheli is a family trattoria that opened in September 2021: five people in the dining room and the kitchen, a private room seating 28 and a 90-seat terrace on Place des Cardeurs. The oven runs at lunch and dinner, and the burrata pizza is among the most requested on the menu.
Come as a pair, with the family or fifteen strong: we will make it work. Book your table in seconds, or take your pizza away — in that case, eat it quickly, as burrata gives its best in the minutes that follow.
Also worth a look
Carry the meal on at Di Micheli
The burrata is only a way in. Here is where we tell the rest of the story in detail.
A word from the trattoria
The burrata pizza, explained
A burrata pizza is recognisable at first glance: a Neapolitan base some thirty centimetres across, a tall rim riddled with air pockets and marked with dark spots, and in the middle a whole ball of burrata, still intact. Those marks on the cornicione are not a baking flaw — they are the leopard spots, proof of a lightning-quick pass under a 480° vault.
Everything is decided upstream, in the mixer. Our dough goes up 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 quality of the oven or of the burrata.
The rest is a matter of timing. The base bakes alone, forty seconds, and the burrata only comes afterwards — whole, as the pizza leaves the oven. Under the flame it would release its water and soak the dough; placed uncooked on a scorching pizza, it melts just enough and keeps its milky taste. That is why we never let it wait in the dining room.
Burrata and mozzarella look alike without ever being the same: the first hides a cream, the second does not. To understand what really separates them, read our burrata or mozzarella comparison, then come and settle the debate on our plates.
At Di Micheli, the wood-fired baking at 480° gives the character, and the 24-hour fermented dough gives the texture. For the version without burrata, there is the Margherita, and to understand the Neapolitan craft in full, our Neapolitan pizza page tells you everything.
Frequently asked questions
Your questions about our burrata pizza
Is the burrata baked in the oven?
Never. The base bakes alone for forty seconds at 480°, and the burrata is placed on it whole as the pizza leaves the oven. Under the flame it would release its water and soak the dough: placed uncooked on the scorching pizza, it melts gently and keeps all of its cream.
What is the difference between burrata and mozzarella?
Mozzarella is an even stretched-curd cheese; burrata hides a heart of cream and stracciatella under a thin shell. Hence its far more melting texture and its milky taste, which does not take well to baking.
What makes a good Neapolitan base?
A highly hydrated dough — 70% with us —, a slow 24-hour fermentation, a hand stretch that pushes the air to the edges, and a very short bake in the wood-fired oven. The result: a tall, airy cornicione, a supple centre, leopard spots along the rim.
Where can I eat a burrata pizza in Aix-en-Provence?
Di Micheli Ristorante welcomes you at 13 Place des Cardeurs, 13100 Aix-en-Provence, right in the pedestrian centre of old Aix. Monday to Sunday, from 11h30-14h30 and from 18h00-23h00, inside and on the terrace.
Do I need to book?
It is safer, especially at weekends and on the terrace. Book online in seconds, or call us on 06 34 33 98 93 to pick your slot.
Can I take my burrata pizza away?
Yes, takeaway is available at lunch and dinner. One piece of advice: eat it quickly. Burrata gives its best in the minutes that follow the oven.
The oven is hot
Book your table on Place des Cardeurs, or take your burrata pizza away.