Adirak Pizza isn’t just about wood-fired pizzas – it’s a full-on celebration of house-made cheese and smoked meats crafted by chef-owner Trirat Roongsavade, who has helmed the kitchen for over a decade. After a recent trip to Italy’s culinary capitals, Milan and Rome, Trirat doubled-down on perfecting their mozzarella, the cornerstone of their cheese program.
Using top-quality raw cow milk sourced from local Chiang Mai farms combined with traditional Italian rennet, their mozzarella follows a six-hour traditional Italian process, delivering fresh, creamy texture to every pizza, every day. Burrata, ricotta and stracciatella are also part of the lineup, alongside house-made smoked ham, bacon and pesto.
As they’re best known for their pizzas, most people don’t realise you can order their fresh cheeses and smoked meats as they are, available by day before pre-order and can be picked up at any Adirak Pizza. Meanwhile, their signature soft, chewy pizza dough ferments for two days, supporting a daily output of 300-800 pizzas across their three Chiang Mai locations. That’s a lot of pizza, and a lot of cheese!
Adirak Pizza. Cheeses from B100. Pre-order cheese for pickup at any Adirak Pizza outlets. Open daily 2pm-10pm.