Starting in 2016, some of the best pizza in the Valley could be found two nights a week in downtown Mesa at a sidewalk pop-up run by a guy named Myke Olsen. These days, some of the best pizza in the Valley can be found inside Cider Corps, where Olsen moved his operation in 2019. He now has a wood-fire oven that allows him to bake five Neapolitan pizzas at a time, and he's open for business Tuesday through Saturday nights. We like the arugula, potato, and bacon pizza, the tomato pie, and especially the salami (which comes with some heaven-help-us spicy honey). Turns out, ciders pair nicely with pizza. Who knew? New Normal: All ordering is contact-free using a QR code and online menu located at each table. Cash is not accepted.
- Price: $$
- Hours: Wednesday-Friday 4-8 p.m.; Saturday 12-8 p.m.
- Outdoor seating: Open-air patio