A simple margherita base
Tomato, mozzarella and basil: three products, and the dough that makes all the difference.
Neapolitan margherita pizza · Aix-en-ProvenceThe Neapolitan
The Neapolitan
margherita pizza in Aix-en-Provence
Tomato, mozzarella, basil. Three products, a dough fermented for 24 hours and a few seconds in the wood-fired oven: with so few ingredients, nothing can hide. That is our margherita, on Place des Cardeurs.
The Neapolitan craft
A margherita built around the dough
24h
Dough fermented for 24 hours for a light margherita
480°
Wood-fired at 480° in a matter of seconds
70%
70% hydration for an airy cornicione
Three products, one dough
What is really on it
The margherita is the plainest of pizzas, and that is exactly what makes it demanding. Here are the four things we watch at every service.
The dough
24 hours of fermentation at 70% hydration. It carries everything else, and that is where the difference is made.
The tomato
Laid on raw, it keeps its freshness thanks to a lightning bake. A short base, never cooked down into a heavy sauce.
The mozzarella
At 480° it melts in seconds without drying out or releasing its water onto the dough.
The basil
Added at the right moment to scent the whole pizza without ever burning under the flames.
Semplice, ma non troppo
The margherita forgives nothing
Place des Cardeurs, inside or on the 90-seat terrace, lunch and dinner. Three ingredients on a dough worked for 24 hours: this is the pizza that tells you everything about a Neapolitan pizzeria.
Why our margherita
What makes our Neapolitan margherita pizza
A dough fermented for 24 hours
Long fermentation at 70% hydration for a light, easily digested margherita.
Wood-fired
A few seconds at 480° for a puffed-up cornicione marked by the flames.
Fresh produce
A short menu, fresh produce, made in house: no frozen dough here.
In the heart of Aix-en-Provence
Our trattoria welcomes you at 13 Place des Cardeurs, 13100 Aix-en-Provence, right in the pedestrian centre.
Inside, on the terrace or as a group
A private room seating 28 and a 90-seat terrace. Monday to Sunday, from 11h30-14h30 and from 18h00-23h00.
At our place
A margherita, and everything around it
Di Micheli is a family trattoria that opened in September 2021: a short menu, fresh produce, nothing frozen. The margherita plays the part of the signature — the one that reveals the work on the dough — but it never arrives alone.
Pair it with antipasti to share, fresh pasta or a homemade dessert. As a couple, with family or fifteen of you: our private room seating 28 and our 90-seat terrace adapt. Book in seconds, or take your pizza away.
Also worth a look
Carry on the visit on the Neapolitan pizza side
A few pages to go further around our Neapolitan pizza and our Italian cuisine in Aix-en-Provence.
Our margherita in detail
The Neapolitan margherita pizza, our benchmark
The Neapolitan margherita pizza is the plainest of pizzas, and that is precisely what makes it demanding. At Di Micheli, in Aix-en-Provence, we treat it as the signature that reveals our work on the dough. Tomato, mozzarella, basil and a drizzle of olive oil: with so few ingredients, nothing can hide. Everything rests on the balance of the topping and, above all, on the quality of the dough beneath it. That is why we care for every margherita as a demonstration of our Neapolitan pizzeria craft.
Our dough ferments for 24 hours at 70% hydration before spending a few seconds in the wood-fired oven heated to 480°. That long fermentation makes the margherita lighter and easier to digest, and gives it the puffed-up, airy cornicione marked by the flames. The fast bake at very high temperature keeps the tomato fresh and lets the mozzarella melt without drying out. The basil, added at the right moment, scents the whole pizza without ever burning. It is this consistency of the craft that sets a true Neapolitan margherita apart from a standard pizza.
At Di Micheli, the margherita belongs to a short, made-in-house menu, with fresh produce and no frozen dough. Our family trattoria welcomes you on Place des Cardeurs, right in the pedestrian centre of Aix-en-Provence, at lunch and dinner, inside and on the terrace. Whether you come as a couple, with family or as a group, you can pair your margherita with antipasti, fresh pasta or a homemade dessert. And for a meal with many, our private room seating 28 and our 90-seat terrace lend themselves to convivial moments.
The margherita takes its name from a well-known story of the Italian tradition, which you can browse on the Pizza Margherita page on Wikipedia, before coming to taste it in our Neapolitan version, on Place des Cardeurs.
At Di Micheli, the margherita rests on a 24-hour fermented dough and on the wood-fired bake. To go further, learn how to spot a true Neapolitan, go back to the history of Neapolitan pizza, or move on to the fresh pasta for the rest of the meal.
Frequently asked questions
The Neapolitan margherita pizza: your questions
What is a Neapolitan margherita pizza?
It is a simple pizza topped with tomato, mozzarella and basil, built on a Neapolitan dough. At Di Micheli, our dough ferments for 24 hours before a wood-fired bake at 480°.
Where can I eat a Neapolitan margherita in Aix-en-Provence?
At Di Micheli, 13 Place des Cardeurs, 13100 Aix-en-Provence, right in the pedestrian centre. We serve at lunch and dinner, inside and on the terrace.
Why does your dough ferment for 24 hours?
Long fermentation at 70% hydration makes the margherita lighter and easier to digest. It also gives the puffed-up, airy cornicione marked by the wood-fired oven.
Are your pizzas made in house?
Yes. We work with fresh produce and make our pizzas in house, with no frozen dough. Our menu is deliberately short to guarantee freshness.
Can we come as a group to enjoy a margherita?
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 a table?
It is safer, especially at weekends and on the terrace. Book online in seconds, or call us on 06 34 33 98 93.
Come and taste our Neapolitan margherita in Aix-en-Provence
Book your table at Di Micheli, Place des Cardeurs, and discover our wood-fired Neapolitan margherita pizza.