There's the easy way, and then there's the right way. That's why we make our dough in restaurant every day. Following a recipe by Chef Bradford Kent, our dough is made with just a few simple ingredients and a mixer. It's then fermented for 24 hours to produce our signature light-as-air, crisp crust before being cooked to fast-fire'd perfection.
No factories. No freezers. No shortcuts.
If you believe in Puttin' In Work,
enter your email below to receive a code to BUY ONE PIZZA, GET ONE FREE.
We respect your privacy and will never rent or sell your information - that wouldn't be cool. By providing your email address to sign the Pledge, you are also opting-in to receive email from Blaze Pizza and you may ask to stop receiving emails from us at any time.