Following up on my previous post re. Blaze Pizza, I recently visited Blaze Pizza, on Pi Day to be specific and wanted to share my experience.
Since it was Pi Day, my pizza was only $3.14! There was an absolutely insane line. It took an hour from the time I got in line to the time I took my first bite. Apparently, the restaurant was less busy than usual. That said, I won't ever fault a restaurant for being busy.
The concept is exactly what I thought it would be: Chipotle for pizza. Since there was an insane wait, I had the chance to very closely observe almost everything. Dough is "shaped" using a hydraulic press. To create a rim, the mold inside the press has a circular indentation. As a result of this process, the crust ends up being super thin, and almost too round.
Once you reach the "make line", you pick your sauce and then toppings. In terms of quality, most of the ingredients were pretty good. They use Corto olive oil and offer fior di latte as a cheese. I had the fresh mozzarella and thought it was of pretty decent quality.
Blaze offers about 15-20 toppings. Most of them are pretty standard. You can choose as many as you'd like. Once they finish topping your pizza, it's thrown into a Woodstone oven for about 3 minutes.
My pizza was decent. Not great, but not bad either. If you look at the pictures, you'll notice that one side was burned while the other was properly cooked. If there were no wait, I'd probably eat there once or twice a year.
My biggest gripe is that the whole operation, and the end result, is void of any soul. It felt like an assembly line being run by high school students. The dining experience was that of a school cafeteria, instead of a restaurant. I'd much rather have a pie that puffs up a little bit, has some bubbles, and isn't perfectly round.