Myke’s Pizza

Every great pizzeria has a story, and Myke’s Pizza in Downtown Mesa is one that inspires as much as it satisfies. Founded in 2016, Myke’s Pizza began as a humble pop-up on Main Street, where owner Myke Olsen traded spreadsheets for pizza dough, leaving his career as an accountant to follow his true passion: creating hand-crafted, wood-fired pizzas that speak to both tradition and innovation.

Armed with a deep respect for craft and a commitment to community, Olsen quickly developed a following. What started as a small pop-up soon became a staple of the Mesa food scene, with lines of hungry customers eager to try his Neapolitan-inspired pies. The dough, made with a careful blend of local and regional flours, set the foundation for pizzas that were both rustic and refined.

A Permanent Home

In 2019, Myke’s Pizza found its permanent home inside the Cider Corps cidery taproom, and that’s when the magic truly flourished. The partnership was a natural fit: great pizza, award-winning craft cider, and the welcoming vibe of a local gathering spot. Sharing the space with Cider Corps and Pair Cupworks (a specialty coffee shop), Myke’s became part of a food-and-drink trifecta that helped put Downtown Mesa on the culinary map.

The atmosphere inside is laid-back and community-focused. Guests can enjoy a slice with a pint of cider, sip coffee before a meal, or simply soak in the friendly, local energy that makes Myke’s more than just a place to eat. It’s a hub where food, drink, and conversation come together.

The Pizza: Seasonal, Inventive, and Unforgettable

At the heart of Myke’s Pizza is a wood-fired oven that turns out pies with beautifully blistered crusts — crisp on the outside, airy and chewy within. The dough is the product of patience and precision, developed through years of experimentation with flours from Arizona and the surrounding region. This attention to detail gives the crust its signature flavor and texture.

But what really sets Myke’s apart is its seasonal creativity. While you’ll always find classic pizzas on the menu, Olsen and his team love to experiment with toppings inspired by local farms, markets, and the Arizona seasons. One month you might find a pie drizzled with local honey, the next a creation topped with roasted squash or fresh herbs. These inventive combinations have become a hallmark of Myke’s Pizza, keeping regulars excited to see what’s new.

The menu often celebrates simplicity, too. A Margherita or pepperoni pie at Myke’s is a masterclass in balance, where high-quality ingredients shine without being overshadowed. Every bite feels deliberate, a blend of flavor and texture that reminds you why pizza is such a universally loved food.

More Than Just Pizza

Beyond the food, Myke’s Pizza has built a reputation for community. From its early days as a pop-up to its current home in the taproom, the business has always emphasized connection. Pop-up events around the Valley, collaborations with local brewers and roasters, and a steady presence in Mesa’s growing downtown all reflect a commitment to building relationships as much as serving great pizza.

A Local Favorite with National Buzz

It’s no surprise that word of Myke’s Pizza has spread beyond Mesa. Food writers and pizza fans alike have praised its crust, creativity, and consistency. Locals, meanwhile, know it as their go-to spot for wood-fired pizza that never disappoints. The mix of neighborhood warmth and high-level execution is what keeps customers returning again and again.

The Invitation

At the end of the day, Myke’s Pizza is about passion. It’s about one man leaving behind the safe path to follow his love for dough, fire, and flavor — and creating a place where the community can gather to share it. Whether you’re sipping cider with friends, enjoying a date night, or stopping in for a quick slice, you’ll find more than just food here. You’ll find the heart of Mesa’s food culture.