ShareThis Page
Blaze Pizza marks new location in North Hills with free pies for social media followers |
North Hills

Blaze Pizza marks new location in North Hills with free pies for social media followers

| Wednesday, November 7, 2018 11:00 a.m.
The dough used for Blaze Fast-Fire’d Pizza is made fresh daily from a recipe created by executive chef Bradford Ken, who is known as the “Pizza Whisperer.” The company's newest location in western Pennsylvania is scheduled to open in The Block Northway on Thursday, Nov. 15, 2018.
The open format kitchen used at Blaze Fast-Fire’d Pizza restaurants allows guests to customize their pizza from a variety of all natura ingredients.
Blaze Fast-Fire’d Pizza, which is opening in The Block Northway on Nov. 15, 2018 bakes its artisanal pies baked in an open-flame oven, which takes about three minutes.

Blaze Pizza, a national chain known for its “Fast-Fire’d” artisanal pies baked in an open-flame oven, is marking the opening of its latest restaurant in The Block Northway next week by offering a chance to try one for free.

A free pizza will be served from 11 a.m. to 9 p.m. Nov. 16 to anyone who follows Blaze on Facebook , Twitter , Instagram or Snapchat .

Blaze Pizza , which opens Nov. 15, will be in a 2,600-square-foot space next to J. Crew Mercantile and below Wahlburgers. The company already has franchises in Cranberry, Robinson, South Fayette and Monroeville.

“We are thrilled to be opening our fifth Steel City Blaze Pizza right here at The Block Northway,” said Phil Sero, operating partner for Blaze Pizza in Pittsburgh.

“Blaze is a one-of-a-kind dining experience that puts a completely new spin on one of America’s favorite foods,” Sero said. “Guests will love our high-quality ingredients, diverse and healthy options, and welcoming staff.”

Blaze Pizza features an interactive open kitchen format that allows diners to select from an array of signature pizzas on the menu or create their own pies.

The restaurant uses made-from-scratch dough and all-natural meats and vegetables. Gluten-free dough, vegan cheese and pesto without tree nuts also are available.

The pizza is cooked in about three minutes in an open-flame oven.

The company’s dough recipe was developed by executive chef Bradford Kent — known as the “Pizza Whisperer” — and requires a 24-hour fermentation period to produce its signature light-as-air, crisp crust.

Blaze Pizza also will be offering a fundraising program that returns 20 percent of an event’s proceeds back to local organizations such as schools, sports clubs and other groups. Information about the program is available online .

The new restaurant will have seating for more than 50 people. Hours of operation will be 11 a.m. to 9 p.m. Monday through Saturday and 11 a.m. to 8 p.m. Sunday.

The Pasadena, Calif.-based company, which has more than 300 franchises nationwide, was founded in 2011 and claims among its founding investors basketball star LeBron James, journalist Maria Shriver, movie producer John Davis and Tom Werner, co-owner of the Boston Red Sox.

Clarification: This story has been updated to indicate that the free pizza promotion is on Nov. 16.

Tony LaRussa is a Tribune-Review staff writer. You can contact Tony at 724-772-6368 or or via Twitter @TonyLaRussaTrib.

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.