News | January 5, 2018

Blaze Fast-Fire'd Pizza Launches ‘Puttin' In Work' Campaign Highlighting Company's Commitment To Fresh Dough Made In Restaurant Daily

Brand Celebrates Like-Minded Guests with Free Pizza

Los Angeles, CA (GLOBE NEWSWIRE) - Blaze Fast-Fire’d Pizza today announced the launch of its “Puttin’ In Work”campaign, showcasing the company’s focus on making its dough in restaurant each day. Guests who share this hard working mentality are encouraged to visit Blaze’s website to receive a special free pizza offer.

Since its inception, the company’s fresh, never frozen dough has been a brand staple and key reason why guests line up to make their own custom pie each day. Using just a few simple ingredients and a mixer, the foundation of each pizza is made using a recipe from Executive Chef Bradford Kent. Blaze team members carefully measure and mix flour, water, yeast, olive oil, salt and sugar together, portion and roll the dough into balls and then, because perfection takes time, leave the dough to proof for 24 hours to achieve the signature light-as-air crust.

“There’s the easy way, and then there’s the right way,” said Kent. “Sure, it would be easier to bring in frozen dough, like many of our competitors do. But at Blaze, we don’t believe in shortcuts. We not only produce our classic dough in house, but we also make our gluten-free dough as well. Who else can say that?”

Puttin’ In Work doesn’t stop there. After the dough has fermented for a day, it makes its way to the line where the pie is topped to order before being cooked to fast-fire’d perfection under the watchful eye of a pizzasmith.

“We’re taking pizza back to its roots,” said Jim Mizes, Blaze president and COO. “And that includes cooking by fire – the way pizza was intended. No conveyor belts here.”

In addition to the company’s from-scratch dough, all of Blaze’s pizza and salad ingredients are free of artificial flavors, colors and preservatives. For pizza fans with specific dietary needs, Blaze Pizza offers gluten-free dough, animal rennet-free cheese, tree nut-free pesto and vegan cheese.

Further driven by its commitment to “Intelligent Choices for Our Pizzas, People & Planet,” the restaurant is constructed with recycled and sustainable materials, uses eco-friendly packaging sourced domestically, and features energy-efficient LED lighting.

Guests who believe in Puttin’ In Work are encouraged to visit blazepizza.com/work to receive a code to buy one pizza, get one free via the Blaze mobile app through February 13.

About Blaze Pizza
The first Blaze Pizza® restaurant opened on Aug. 6, 2012, in Irvine, Calif., and quickly gained attention for its chef-driven recipes, thoughtful interior design, and a service culture that celebrates individuality. Recently named ‘#1 Brand of the Year’ in the 2017 Fast Casual Top 100, the fast-growing chain currently operates over 237 restaurants in 35 states and Canada, including the major metropolitan areas of Los Angeles, New York, Chicago, San Francisco, Dallas, Las Vegas, Boston, and Toronto. Founded by Elise and Rick Wetzel (co-founder of Wetzel’s Pretzels), the concept is backed by private equity firm Brentwood Associates and founding investors that include LeBron James, Maria Shriver, movie producer John Davis and Boston Red Sox co-owner Tom Werner. For more information, visit www.blazepizza.com or www.facebook.com/blazepizza or click here to view a company video.

Blaze Pizza®, fast-fire'd®, the horizontal logo design, the proprietary name "pizzasmith" and related trademarks are the property of Blaze Pizza LLC.

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SOURCE: Blaze Pizza