Myke's Pizza
Pizza restaurant · Mesa ·
Wood-fired pizzas with unique seasonal fruit toppings
Wood-fired pizzas with unique seasonal fruit toppings
"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
"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." - Nikki Buchanan, Chris Malloy
"Come summer, Myke Olsen’s neo-Neapolitan pies enter a time when the seasons present themselves on pizza in uncommon ways. Curls of delicata squash and fontina. Cherries and pistachios. Follow on social media to keep up. Notably, Olsen recently brought back his chocolate chip cookies and started experimenting with ice cream." - Chris Malloy
Inside the Cider Corps taproom, this artisan pizzeria turns long-fermented dough and Arizona ingredients into seasonal pies. Featured by Eater and covered by Phoenix New Times, it anchors downtown Mesa’s modern Italian-leaning pizza culture.
Downtown favorite for wood-fired pies known for seasonal fruit toppings and white pies. Housed with Cider Corps; loved by Eater Phoenix and local critics for inventive, ingredient-driven combinations.