Garden Grove Pizzeria

Garden Grove Pizzeria 🌟 AVPN sourdough pizzeria № 1239
🌟 On the road since 2012
🌟 Soi 5, Nimman, Chiang Mai, Thailand
🌟 Open daily 4-10pm Real neapolitan pizza

07/10/2026

No plans to stop anytime soon. 🍕❤️

Come by and see us | Open daily 16:00–22:00
Walk-ins welcome, or DM us to book.

02/10/2026

Stop counting hours. Start reading the dough.

Longer doesn’t automatically mean better.
We work backwards from the moment the pizza hits the oven, controlling what we can and reading what we can’t.

Because 24, 48 or 72 hours is just a number.
The only fermentation time that matters is the one that puts the dough at its peak when you eat it.

Strictly sourdough. Notoriously Neapolitan. 🍕
Got a question you'd like the answer to? Drop it in the comments. 👇

Open daily | 16:00–22:00
Walk-ins welcome, or DM us to book.

29/09/2026

Some things are better in pairs. 🍕🍕

Reminder, we’re back open daily! ❤️🍕
Open Daily 4pm - 10pm

23/09/2026

Why travel to Campania to visit the family who make our mozzarella?
Because our obsession with pizza starts long before it reaches the oven.

We visited Latteria Sorrentina, a family dairy with five generations of cheesemaking, to follow the process behind two ingredients we use at Garden Grove: Fior di latte and smoked Provola.

Fior di latte begins with cow's milk, warmed and coagulated with rennet to form the curd. The curd is broken, drained and left to mature and acidify naturally before reaching the defining stage of pasta filata: hot water is added and the matured curd is stretched until it develops that smooth, elastic structure.

From there, controlling moisture becomes important for pizza.

We use it for its firmer, lower moisture content, designed to perform under the intense heat and short cooking time of a Neapolitan oven. It gives us the balance we're looking for: clean milky flavour, elasticity and a beautiful melt without releasing excessive moisture onto the pizza.

We also use their smoked Provola, another pasta filata cheese, where that familiar milky character takes on a deeper, gently smoky flavour while still melting beautifully in the oven.

But our relationship with Latteria Sorrentina didn't begin in Chiang Mai.

We've used their cheese since our travelling days across the UK and Europe. Different countries, different ovens and now the other side of the world, but we've stayed loyal to them and they've supported Garden Grove throughout the journey.

That's why visiting Campania and seeing the process for ourselves mattered.

Ingredients aren't interchangeable once you've spent years building your pizza around them. The way the cheese melts, the moisture it releases, its flavour against the tomato and the way it behaves at 450°C all become part of the pizza's identity.

Could we use a different cheese? Of course.
But it wouldn't be Garden Grove.

We don't skimp on ingredients. We use the most premium products available, and it shows.
From Campania to Chiang Mai. 🇮🇹 → 🇹🇭

Strictly sourdough. Notoriously Neapolitan.
Reminder, we’re back open Sundays from this Sunday, Sept. 27. ❤️🍕

17/09/2026

A few days ago we visited Mulino Caputo, our flour supplier since we opened in 2012. Fun fact: it's the only mill still running inside the city of Naples, home since 1939, still serving Naples and the south while Caputo's newer plants handle the rest of the world.

We met Mauro Caputo, Antimo's cousin and part of the family running it today. An absolute legend, felt like walking into W***y Wonka's factory. Grateful doesn't cover it. Batch after batch, this flour never lets us down.

Every morning, their lab runs seven bowls of different grains just to make sure each one meets what Caputo flour needs to be. We take it from there, figuring out our own blend of Blue (12.5% protein, airy and elastic) and Red (13.5%, stronger structure), because Chiang Mai's heat pushes our 100% liquid sourdough into overdrive, and Blue alone can't hold that pace.

None of it is fixed. Every day, we're always adjusting, balancing against northern Thailand's humidity, working backward from the pizza we're trying to make.

Then it's fermentation, temperature and patience. True Neapolitan dough is never cold fermented. No fridge, just time. And that's what keeps it alive.

Caputo run a lab to turn grain into flour. We turn our kitchen into a lab to turn their flour into our product.

Come by and see what we do 🍕🌿

Open Mon–Sat | 16:00–22:00
Walk-ins welcome, or DM us to book.

15/09/2026

If you're man ain't bringing you a pizza, you know where we are 😉

Open Mon–Sat | 16:00–22:00
Come hungry, Walk-ins welcome, or DM us to book.

🚨 Sundays closed Aug 16–Sep 27

12/09/2026

This is why communication is key 🍕

Open Mon–Sat | 16:00–22:00
Walk-ins welcome, or DM us to book.

🚨 Sundays closed Aug 16–Sep 27

11/09/2026

From Pelion, Greece 🇬🇷 to Chiang Mai 🇹🇭 🌿

A little look at where our oregano comes from. Grown by family, harvested by hand, and making its way onto our pizzas. 🍕🌿

Open Mon–Sat | 16:00–22:00
Come by and try it for yourself, or DM us to book.

🚨 Sundays closed Aug 16–Sep 27

Back where it all began.Napoli.
10/09/2026

Back where it all began.

Napoli.

ที่อยู่

33 Nimmanahaeminda, Soi 5
Chiang Mai
50100

เวลาทำการ

จันทร์ 16:00 - 22:00
อังคาร 16:00 - 22:00
พุธ 16:00 - 22:00
พฤหัสบดี 16:00 - 22:00
ศุกร์ 16:00 - 22:00
เสาร์ 16:00 - 22:00
อาทิตย์ 16:00 - 22:00

เบอร์โทรศัพท์

+447772979199

เว็บไซต์

,

แจ้งเตือน

เป็นคนแรกที่รู้ข่าว: เราจะส่งอีเมลแจ้งเมื่อ Garden Grove Pizzeria โพสต์ข่าวสารและโปรโมชั่น อีเมลของคุณจะไม่ถูกนำไปใช้เพื่อวัตถุประสงค์อื่น และคุณสามารถยกเลิกการรับข่าวสารได้ทุกเมื่อ

ทางลัด

แชร์

หมวดหมู่