"Former accountant, Proof Bread apprentice, and part-time sidewalk pizzaiolo Myke Olsen moved to a full-time oven in downtown Mesa early in 2019. Olsen ponders the fine points of pizza’s artistry on a level that calls to mind Chris Bianco, Arizona’s longtime pizza master. Olsen employs a neo-Neapolitan style marked by American flour blends, long fermentations, and shaved aged gouda on finished pies. When the season is right, he doesn’t hesitate to add fruit, like pineapple (for a pie with Jersey pork roll) or sliced peaches (for one with sage and pistachios). Other standouts include a marinara, inspired by eating garden tomatoes with his grandfather, and a white pie with potato and garlic cream." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan
