Walk-ins are always welcome, but we’re a small space of about 60 seats, and can fill up fast on any day of the week. Booking ahead helps avoid the wait.
We are certified by the Associazione Verace Pizza Napoletana (AVPN), the guardians of true Neapolitan pizza. Not only that, but Neapolitan pizza is a UNESCO listed cultural heritage. Garden Grove takes the fire of Naples and drives it through punk and soul, through our years on the road as the Travelling Pizzaioli, through to Chiang Mai. We keep the rules, but break the mould.
Yes. Our dough is made using a 100% liquid yeast starter (madre). We don’t use commercial yeast, nor is our sourdough culture a hybrid of any sorts. This method dates back thousands of years before commercial yeast came into production, and we feel humbled to keep that tradition alive. Our madre was created in Naples, from ancient grains and local fruits grown in the foothills of Vesuvius. We use a balance of 00 flours that are also milled in Naples, so when everything comes together, it speaks the same language.
White pizza — or pizza bianca — skips the tomato sauce. It’s just as traditional as red, and focuses on cheeses, oils, and other ingredients that shine without the acidity of tomato. Our number 3 is a classic 🙂 .
Fried pizza (pizza fritta) is a classic Neapolitan street food. It’s definitely not a pre made pizza with toppings that is deep fried! It’s dough that’s lightly fried in high oleic peanut oil, instead of oven cooked. It creates a soft, bubbly shell with a warm, molten inside. We use this method to make seasonal panzerroti (mini calzone), classic Neapolitan desserts, and ‘doppia cottura’ (double cooked): fried dough, then lightly cooked in our pizza oven.
Yes! Our local produce is sourced from organic farms in Northern Thailand that we work with directly. While not every imported product is certified organic, our sourcing is obsessive and ethical — from D.O.P. tomatoes to sustainable cheeses and charcuterie.
Just four ingredients: flour, water, salt, and our wild yeast. No tricks. No shortcuts. Our flour is milled in Italy. The starter was born in Naples. When brought together, everything talks to each other, kinda like long lost friends from the same village finding each other years later. The rest is patience and fire.
Sorry, no ketchup! But we do make handmade dips that are perfect for dipping your cornicione (crusts) — like cacio e pepe, spicy ‘nduja, Gorgonzola fondue, and our family’s garlic-lemon scordalia recipe. Designed to complement, not cover.
Our pizzas cook at 450°C in just 90 seconds — that’s the Neapolitan way. Getting them more “well done” or crispy without compromising the dough or the craft is tricky – we would need to use a completely different style of dough and temperature to achieve this, and then it wouldn’t be our product anymore. But give it a try as is — we’re sure you won’t regret it!
Absolutely — just ask. We’ll always try to help, but we do encourage you to stay close to the original recipe. These pizzas are built for balance, and trust us — the flavours are there for a reason.
Because this is real Neapolitan pizza—not New York, not Chicago, not Romana.
In Naples, pizza is served whole and uncut, tracing back to the 18th century when food was eaten directly by hand or folded (a portafoglio) on the street. The pizzaiolo didn’t slice it—you did.
The crust is a soft, elastic disc with a tender center and airy cornicione. According to AVPN’s Disciplinare, it must be hand-shaped, no more than 0.25 cm thick, and baked at 430–480 °C for just 60–90 seconds.
Cutting it early releases steam, collapses the structure, and disrupts the delicate texture that only that quick bake and hydration achieve.
Scissors, or knives and forks, are gentler. They don’t compress or drag on the crust like a wheel might. Pizzaioli in Italy often serve scissors so diners can control their own slice—and keep the crust intact.
One bite and you’ll get it.
What some call “sloppy,” we call proper. In Naples, they eat it with a knife and fork, or fold it up like a wallet (a portafoglio) and eat it on the street.
This isn’t fast food pretending to be pizza. It’s the real thing.
Yes, and at no extra cost!. Our gluten-free base is made fresh and doesn’t compromise on taste or texture. It’s made up primarily of , maize starch, rice starch, and buckwheat flour. Please note: we use a flour-rich environment, so we can’t guarantee zero cross-contamination, but we will do our best.
Plenty. We offer plant-based mozzarella at no extra cost, vegan pizzas, and a range of sides, dips, and desserts that are 100% animal-free.
No. And it’s intentional.
Our pizzas are built for the oven → the table → the moment.
Delivery dulls the crust, traps steam, and flattens what makes them special. We’d rather say no than send out something we wouldn’t eat ourselves.
We are located on a small complex with a walkway between Soi 5 and Soi 7, where we share 10 car parking spaces with our neighbouring businesses. Nimman is a compact neighbourhood, so unfortunately, it’s first come first serve, but it is possible to find street parking.
Sure, let our front of house team know the details you need to show on the invoice, and we can produce this for you and send via email.
We work with one size only, but our regular pizza is easily shared between little ones. Plus, we’ve got cool colouring arts and crafts to keep kiddos busy while they wait.
Yes, we love animals! But for hygiene reasons and the comfort of all guests, we ask that it’s small pets only. What’s “small”? We’re not bringing out the scales — just don’t walk in with a horse.
Definitely. From low-key gatherings to big celebrations, we’ve done it all. We have a second floor kitted out for large numbers, which can be hired out privately. Drop us a message and we’ll make it special. We might even wear party hats.
No. We believe tipping should be your choice — not added by default. 100% of tips are shared fairly among our team.
Yes, annoyingly, a 3% fee applies — this covers the bank charges we receive directly from the bank so that they can process their own merchant fees. We wish it wasn’t like that but until the banking system in Thailand evolves, we have to pass these costs on to our customers.
Prices do not include VAT. This is common practice in Thailand for independent businesses like ours. The 7% VAT will be clearly shown on your bill at the end.
Always let us know — ingredients can change. We take allergens seriously and will do our best to accommodate, but please be aware we’re a kitchen that works with flour, nuts, dairy, and all the good stuff.
We built our first oven on wheels in 2012 and hit the road. No blueprint, no investors — just fire, flour, and a refusal to settle.
For over a decade, we crossed borders and time zones — slinging dough in Spanish vineyards, Portuguese coastlines, Italian backstreets, French airstrips. From private dinners to public street parties. From corporate gigs to muddy fields where the music never stopped.
At Glastonbury festival, we hand made 5,500 pizzas in five days. Two ovens. Twenty-one crew. Zero shortcuts. And we were voted best pizza.
Before Garden Grove had a postcode, it had a pulse.
And that pulse has never stopped beating.
We get this one a lot! At the moment, we don’t, but we did do this for years. We want to keep making Neapolitan pizza accessible to the world, so once we have settled into our new roots in Asia, you’ll start to hear about it.
2025 © Garden Grove Group. All rights reserved.
Location : Soi 5, Nimman, Chiang Mai
Location : Soi 5, Nimman, Chiang Mai
Join our Front of House team, ensuring an exceptional experience for guests who have come to our restaurant to try real Neapolitan sourdough pizza. We expect you’ll be as committed as us in delivering top-notch service while promoting our dedication to traditional Italian culinary heritage
Location : Soi 5, Nimman, Chiang Mai
We are seeking an experienced Sous Chef to support our mission in crafting authentic Neapolitan sourdough pizza. You will help manage kitchen operations while upholding the high standards of quality and tradition set by the Associazione Verace Pizza Napoletana (AVPN)
Location : Soi 5, Nimman, Chiang Mai
Join our team as a Pizzaiolo, specializing in Neapolitan sourdough pizza and adhering to standards set by the Associazione Verace Pizza Napoletana (AVPN). Garden Grove has been making Neapolitan pizza and winning awards since 2012, using high quality ingredients and traditional techniques. We want you to join us in continuing our journey to make real Neapolitan pizza accessible, right here in Chiang Mai
