{"id":71916,"date":"2026-01-01T00:01:25","date_gmt":"2026-01-01T06:01:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=71916"},"modified":"2026-04-06T09:19:38","modified_gmt":"2026-04-06T15:19:38","slug":"mykes-pizza-mesa-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=71916","title":{"rendered":"Myke’s Pizza – Mesa, Arizona"},"content":{"rendered":"
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Myke’s Pizza Can Be Found Inside a Veteran Owned Cider Taproom Named Cider Corps<\/figcaption><\/figure>\n

Americans eat a tremendous amount of pizza. Denizens of the fruited plain consume roughly 3 billion pizzas annually. Per capita that’s about 46 slices or 23 pounds per year, adding up to about 100 acres of pizza daily,\u00a0 Pepperoni is the favorite topping and Super Bowl Sunday the biggest sales day. Over 90% of the U.S. population eats pizza regularly, making it a staple for any meal. With staggering numbers like that, you might think no country–not even Italy–comes close to competing with the United States for pizza consumption.\u00a0 Norwegians consume the most pizza per capita globally, averaging around about 25 pounds per person annually. That’s significantly more than Italy or the U.S.<\/p>\n

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Myke’s Uses Oak and Pecan Woods to Fire Up the Pizza Oven<\/figcaption><\/figure>\n

According to Food & Wine<\/strong><\/a>, the most popular pizza in Arizona is a “meat lovers” pizza.\u00a0 Perhaps, that’s because pizza paramours across the Grand Canyon State have not discovered Myke’s Pizza in Mesa.\u00a0 When the season is right, Myke Olsen and his crew don’t hesitate to add in-season fruit to a pie.\u00a0 Pineapple is old news–no longer new, exciting, or relevant.\u00a0 Everybody does pineapple pizza…much to the consternation of purists.\u00a0 In season, Myke’s pies may be graced by such ingredients as fresh sliced peaches.\u00a0 Myke’s has also been known to pair cherries with such savory elements as Gouda, sage and spicy honey.\u00a0 By embracing fruit as a core element of their menu, Myke’s has developed quite a following.\u00a0 Don’t discount tubers on his repertoire.\u00a0 Another of his popular pies features potato pie with bacon and garlic cream.<\/p>\n

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Would you Buy a Pizza From This Lovely Lady?<\/figcaption><\/figure>\n

Myke’s got its start in 2016 as a sidewalk pop-up open only two nights a week in downtown Mesa. In 2018,\u00a0 By 2020, the Phoenix New Times declared Myke Olsen “Best Rising-Star Pizza-Maker<\/a><\/strong>” in the Valley of the Sun.\u00a0 Two years later, the New Times named Myke’s the valley’s best pizza<\/strong><\/a>.\u00a0 Not bad for a former accountant who got his start baking pizzas on a sidewalk.\u00a0 By 2020, Mike was well established into a brick-and-mortar spot within Cider Corps.\u00a0 You won’t see any signage indicating you’ve reached Myke’s (something to do with Mesa’s signage regulations).\u00a0 Nor is there prominent signage within the building.\u00a0 At the building’s rear, you’ll espy a pile of oak and pecan wood for the wood-burning pizza oven.\u00a0 Moreover, you’ll imbibe the wondrous aromas emanating from that oven.<\/p>\n

Myke’s website indicates the “menu has something for the pizza traditionalist and the adventurous foodie alike.”\u00a0 Myke\u2019s Pizza is a family-friendly restaurant serving artisan wood-fired pizzas, appetizers, and desserts. It\u2019s best known for its unique use of fruit on pizza, white pies, and elevated takes on traditional styles.\u00a0 The seasonal Peach Pizza will make a convert out of everyone into a \u201cfruit on pizza\u201d believer. Salads, appetizers and desserts round out the sharable dinner experience to enjoy inside the Cider Corps taproom or for take away.\u00a0 Weekday lunches put savory sandwiches into the spotlight.\u00a0 Four sandwiches showcasing Myke’s special “pizza bread” are available: meatbsll, mortadella, tuna, and toasted cheese.<\/p>\n

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Salami Pizza<\/figcaption><\/figure>\n

There are seven pizzas on the menu.\u00a0 Not being a purist and certainly not someone to poo-poo pineapple pizza, I ordered the pineapple pizza<\/strong> <\/em>(mozzarella, pineapple, pickled jalape\u00f1os, pork roll, aged Gouda, spicy honey).\u00a0 At the risk of hyperbole, this is the very best pizza I’ve ever had in Arizona.\u00a0 Yes, even better than the fabled pizza at Pizzeria Bianco<\/strong><\/a> in Phoenix and the phenomenal Belgio Dolce Pizza at Fat Olives<\/strong><\/a> in Flagstaff.\u00a0 In naming Myke’s one of the best pizzerias in Phoenix<\/strong><\/a>, Edible explained that “Olsen employs a neo-Neapolitan style marked by American flour blends, long fermentations, and shaved aged gouda on finished pies.”\u00a0 The long fermented crust is made with a blend of four different flours in our pizza crust, including some from Hayden Flour Mills that’s grown and milled in Arizona. This flour blend would be nearly impossible to recreate as a gluten-free crust with the same quality, texture, and flavor.<\/p>\n

There are several elements which make this an outstanding pizza.\u00a0 First is the crust which is so redolent of freshly baked bread just out of the oven that you might recall your mother or grandmother baking the staff of life at home.\u00a0 The cornicione (an Italian term for the \u201clip\u201d or puffy outer edge of the pizza) is so good you wouldn’t possibly think of discarding it.\u00a0 There’s a nice amount of char on the crust, but it’s a light char compared to Pizzeria Bianco.\u00a0 The pineapple is thinly sliced and has the flavor of freshly cut pineapple not out of a can.\u00a0 Its sweet notes contrast beautifully with Myke’s spicy honey which permeates the entirety of the pie.\u00a0 It’s not especially spicy, but has a discernible and very pleasant flavor.\u00a0 I only managed to snag a few morsels of the pork.\u00a0 The Dude decided it wasn’t on my diet, but was on his.<\/p>\n

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I Bet You Can’t Eat Just Half a Pie<\/figcaption><\/figure>\n

Myke’s Pizza offers a treasure trove of flavor for pizza paramours.\u00a0 It’s yet another reason to visit Mesa–and in fact, in 2024, The Phoenix New Times named Myke’s Pizza THE best restaurant in Mesa<\/strong><\/a>.<\/p>\n

Myke’s Pizza<\/strong>
\n31 S. Robson, #103
\nMesa, Arizona<\/strong>
\n(480) 687-8526
\nWebsite<\/a><\/strong> | Facebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 1 January 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Pineapple Pizza
\nREVIEW #1510<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Americans eat a tremendous amount of pizza. Denizens of the fruited plain consume roughly 3 billion pizzas annually. Per capita that’s about 46 slices or 23 pounds per year, adding up to about 100 acres of pizza daily,\u00a0 Pepperoni is the favorite topping and Super Bowl Sunday the biggest sales day. Over 90% of the U.S. population eats pizza regularly, making it a staple for any meal. With staggering numbers like that, you might think no country–not even Italy–comes close to competing with the United States for pizza consumption.\u00a0 Norwegians consume the most pizza per capita globally, averaging around about 25 pounds per person annually. That’s significantly more than Italy or the U.S. According to Food & Wine, the most…<\/p>\n","protected":false},"author":1,"featured_media":71920,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[28,71,68,5647,553],"tags":[5454,5440,5438,5439,5433,5434,5436,5437,5435,5431,5432],"class_list":["post-71916","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-italian","category-pizza","category-rating-n-r","category-across-america","tag-5454","tag-cider-corps","tag-fruit-pizza","tag-hot-honey","tag-myke-olsen","tag-neo-neapolitan","tag-oak-wood","tag-peach-pizza","tag-pecan-wood","tag-salami-pizza","tag-wood-fired-oven"],"yoast_head":"\nMyke's Pizza - Mesa, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=71916\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Myke's Pizza - Mesa, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Americans eat a tremendous amount of pizza. Denizens of the fruited plain consume roughly 3 billion pizzas annually. Per capita that’s about 46 slices or 23 pounds per year, adding up to about 100 acres of pizza daily,\u00a0 Pepperoni is the favorite topping and Super Bowl Sunday the biggest sales day. Over 90% of the U.S. population eats pizza regularly, making it a staple for any meal. With staggering numbers like that, you might think no country–not even Italy–comes close to competing with the United States for pizza consumption.\u00a0 Norwegians consume the most pizza per capita globally, averaging around about 25 pounds per person annually. 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