Restaurant of the Week: Blaze Pizza

Restaurant of the Week: Blaze Pizza

Blaze Pizza takes the fast-casual concept, turns it up a few hundred degrees and brings artisanal pizza with the best ingredients to multiple locations in the Valley.

There are two types of people. People who like their pizza fast; and people (like me) who want the greatest pizza ever made every time. Blaze Pizza, with six locations currently placed throughout the Valley, is able to please both types.

blaze-pizza-oven

At Blaze Pizza, you build your pizza in assembly-line fashion – all for one price. 180 seconds after your pizza enters the oven, it exits fully baked. Blaze sets itself apart from the many other fast-service pizza options sprouting up around town by being laser-focused on each and every ingredient they use. They have no artificial colors, flavors or preservatives in their ingredients. The dough is made in-house daily from Executive Chef Bradford Kentโ€™s recipe that results in a light, airy crust. Chef Kent feels so strongly about having the best ingredients, he travels regularly to Argentina to oversee the olive oil production. If youโ€™ve been missing out on pizza due to dietary restrictions, Blaze also offers gluten-free dough and vegan cheese.

blaze-pizza-lemonade

Blaze Pizza serves a variety of beer and wine at most locations. They also have different flavors of lemonades and agua frescas. At the Central Avenue location, a popular drink from โ€œoff the menuโ€ that was delicious is a Scottsdale Blonde beer from Huss Brewing and mixing it with the strawberry agua fresca.

You can build your own pizza or choose one of the eight signature pies available. Whichever one you choose, it will be fast and it will be delicious.

To find the location closest to you and to get more information, go to blazepizza.com.

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