Since its regional launch in 2018, Blaze has quickly become a popular pizza outlet, with guests lining up each day for the custom-built pizzas, freshly made salads and blood orange lemonade.
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Blaze Pizza restaurants make their own dough from scratch using a recipe developed by critically acclaimed Executive Chef Bradford Kent, which requires a 24-hour fermentation period to produce his signature light-as-air, crisp crust.
Once the toppings are chosen, the pizza enters the open flame oven and is ready after only 180 seconds.
The restaurant is open from Saturday to Wednesday between 10 a.m. until midnight and on Thursday and Friday from 10 a.m. until 1:00 a.m.
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