A fast bake at 480°
The wood-fired oven climbs to 480° and sears the pizza in seconds: the dough puffs up and the crust takes its marks without drying out the topping.
Neapolitan pizzeria · Place des CardeursWood-fired
Wood-fired
pizza in Aix-en-Provence
A real pizza baked over a wood fire, right in the heart of Aix-en-Provence. The flame climbs to 480°, sears the dough in seconds and leaves it with its aroma of embers. Book your table at Di Micheli, Place des Cardeurs.
The wood-fired oven at a glance
Wood-fired baking, in a few markers
480°
Wood-fired oven heated to 480° to sear the dough
24h
Dough fermented for 24 hours before baking
2021
A family trattoria since September 2021
From the mixer to the embers
What happens before your first bite
Wood-fired baking makes up for nothing: it reveals. Every step sets up the next one, from the dough ball made the day before to the plate heading into the dining room.
The dough, 24 hours ahead
Our Neapolitan dough ferments for 24 hours at 70% hydration. That long maturation makes it lighter and easier to digest once it leaves the wood-fired oven.
Heating to 480°
The oven climbs to 480° under flame and embers. That intense heat, particular to wood, makes the dough puff up without drying out the topping.
Through the fire
The pizza is seared in seconds. The crust takes its marks, the little blisters char: the signature of real wood-fired baking.
Served to order
Every pizza goes into the oven to order, never reheated. It reaches the table straight away, still steaming.
Dritto dal forno
The oven runs lunch and dinner, Place des Cardeurs
Right in the pedestrian centre of Aix-en-Provence, inside or on the 90-seat terrace. A wood-fired pizza will not wait: it leaves the oven and goes straight to the table.
Why wood-fired
What wood fire changes on the plate
Neapolitan dough fermented for 24 hours
Our dough ferments for 24 hours at 70% hydration. That long maturation makes it lighter and easier to digest as it leaves the wood-fired oven.
The taste of wood fire
Flame and embers give the pizza its typical aromas and its little charred blisters, the signature of real wood-fired baking.
Fresh produce, made in house
A short menu, fresh produce and no frozen dough: every pizza goes into the oven to order, never reheated.
In the heart of Aix-en-Provence
Our wood-fired oven awaits you at 13 Place des Cardeurs, 13100 Aix-en-Provence, right in the pedestrian centre, steps from the historic quarter.
Dining room and terrace for everyone
Enjoy our wood-fired oven inside or on the terrace. Monday to Sunday, from 11h30-14h30 and from 18h00-23h00.
At our place
The wood-fired oven for the big tables
Di Micheli is a family trattoria that opened in September 2021: five people in the kitchen and the dining room, a private room seating 28 and a 90-seat terrace on Place des Cardeurs. The wood-fired oven runs lunch and dinner, and it sets the rhythm of the service.
For a family meal, a birthday or a company dinner, our tailor-made menus keep the wood-fired pizza as the thread running through. The rest of the time, a table is all you need: book in seconds, or give us a call.
Also worth a look
Go further around wood-fired pizza
A few pages to explore before booking your table at Di Micheli, Place des Cardeurs.
A word from the trattoria
Wood-fired pizza in Aix-en-Provence, at Di Micheli
At Di Micheli, wood-fired pizza has been at the heart of our table since our family trattoria opened in September 2021. At 13 Place des Cardeurs, right in the centre of Aix-en-Provence, our wood-fired oven heats to 480° to sear every pizza in a matter of seconds. That intense heat, particular to wood-fired baking, is what makes the dough puff up, marks the crust and brings the aromas you will not find in a conventional oven.
It all starts with the dough. Ours ferments for 24 hours at 70% hydration, a long maturation that makes it lighter and easier to digest once it has been through the wood-fired oven. We work with a short menu, fresh produce and never frozen dough: every pizza goes into the oven to order, never reheated. Our team of five keeps that consistency, service after service, lunch and dinner.
Whether you live in Aix or are passing through, you can enjoy our wood-fired oven inside or on the terrace. For a family meal, a birthday or a company dinner, our private room seats up to 28 and the terrace 90, with tailor-made menus. Wood-fired pizza then stays the thread running through the table, alongside the rest of our homemade Italian cuisine, on Place des Cardeurs.
Neapolitan pizza baked over wood is a recognised, codified craft. To explore its history and its technique, browse Neapolitan pizza on Wikipedia, then come and taste it from our wood-fired oven in Aix-en-Provence.
Curious why the heat of the oven changes everything? Our guide to the ideal wood-fired oven temperature covers the technique, and spotting a real Neapolitan gives you the markers. The rest of our Italian cuisine awaits you on Place des Cardeurs.
Frequently asked questions
Wood-fired pizza: your questions
Where can I eat wood-fired pizza in Aix-en-Provence?
At Di Micheli, at 13 Place des Cardeurs, 13100 Aix-en-Provence, right in the pedestrian centre. Our wood-fired oven runs lunch and dinner, inside and on the terrace.
What temperature does your wood-fired oven reach?
Our wood-fired oven climbs to 480°. That intense heat sears the pizza in seconds: the dough puffs up and the crust takes its marks without the topping drying out.
What dough do you use for wood-fired pizza?
A Neapolitan dough fermented for 24 hours at 70% hydration. That long maturation makes it lighter and easier to digest after wood-fired baking.
Are your wood-fired pizzas made in house?
Yes. We work with a short menu and fresh produce, with no frozen dough. Every pizza goes into the oven to order, never reheated.
Can we come as a group to enjoy a wood-fired pizza?
Of course. Our private room seats up to 28 and the terrace 90, with tailor-made menus for family meals, birthdays and company dinners.
Do I need to book to come for dinner?
Booking is recommended, especially at weekends and in the evening. Book online in seconds, or call us on 06 34 33 98 93.
Book your table around the wood-fired oven
Come and taste our wood-fired pizza in Aix-en-Provence, Place des Cardeurs. Book your table at Di Micheli.