Our Story
From accountant to pizzaiolo.
Founded in 2016, Myke’s Pizza began as a humble pizza pop up on Main Street in Downtown Mesa, Arizona, when owner Myke Olsen left a career as an accountant to follow his passion for hand-crafted pizza. Featuring a pizza crust developed using a blend of local and regional flours, Myke’s Pizza serves up carefully crafted recipes that highlight local ingredients.
While Olsen got his start slinging Neapolitan-inspired pizzas on Main Street, he found a permanent home for Myke’s Pizza in the Cider Corps cidery taproom in 2019, and Olsen and his team have been making pizza magic there ever since.
A favorite wood-fired pizza haunt in the Phoenix, Arizona area, Myke’s has continued to develop its menu and grow its devoted customer base over the years. Known for its popular and inventive seasonal pizzas, community building pop-ups, and award-winning quality, Myke’s Pizza and the taproom shared with businesses Cider Corps and Pair Coffee are a staple of Downtown Mesa’s food scene.
Come on by and try a pie. We hope you love our pizza as much as we do.
See you at Myke’s!
“To me it makes sense to kind of go beyond the conventional pizza toppings and maybe push the boundaries a little bit and end up with something that might really surprise and please you.”
— Myke Olsen
Our Pizza.
Myke’s unique styles like the white sauce Potato and Bacon pie or a Salami pizza with spicy local honey were the first to get him local recognition, but it is his creative use of fruit toppings that is getting him national attention. His seasonal Cherry Pizza and Peach Pizza have been featured on the Modernist Pizza Podcast and The List.
Pizza Queries.
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At Myke’s Pizza, we focus on Neapolitan-inspired, wood fired pizzas that feature high quality ingredients and skilled execution. We also offer square, Sicilian-style slices Friday and Saturday nights from 8-10 pm. We announce menu changes and specials on Instagram @mykespizza.
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We source our wood from Arizona Wood Farm, and often use oak and pecan wood, depending on availability.
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We do not have gluten-free pizza at this time. We use a blend of four different flours in our pizza crust, including some from Hayden Flour Mills that’s grown and milled here in Arizona. Our flour blend would be nearly impossible to recreate as a gluten-free crust with the same quality, texture, and flavor.
We would like to serve a gluten-free pizza in the future, but we don’t currently have a timeline to do so.
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Please let us know if you have an allergy.
We do our best to accommodate all diets and allergies, but we don’t always have an analogous substitution, like vegan cheese or gluten free crust.
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Our artisan style pizzas are made to order, so we do not offer pizza by-the-slice during our regular business hours.
We do offer pepperoni and chese Square Slices on Friday and Saturday nights from 8-10 p.m. as a late night weekend item.
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We strive to create craft pizzas that focus on quality ingredients. While we may not feature certain popular toppings like sausage, mushroom and onions on a regular basis, we often feature seasonal local ingredients. We hope you enjoy the recipes we are proud to include on our craft menu.
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We don't have a build-your-own pizza option. As a craft pizzeria we encourage our guests, especially first timers, to order pizzas as they appear on our menu.
That said, we understand that everyone has their own likes and dislikes. Guests can modify their pizzas by removing toppings or adding toppings that appear on other pizzas.
Our favorite pizza mod: Adding pepperoni to the Margherita.
Our Partners.
We start with the best artisanal products for our dough, meats and cheeses and work with our local and regional farmers for fresh and seasonal toppings. Our partners provide us with quality ingredients for our pizza, menu items and retail offerings.
