It’s really good. The hot oven (which gets up to 900 degrees) makes for that crispy crust that good Italian restaurants have, but not the kind that has a lot of popularity in the Midwest.This can be a bad thing or a good thing. On one hand, Blaze is filling a market gap. Yet there’s another problem: People can be kind of particular about what kind of pizza they like. People have their favorites, and Blaze Pizza is competing against every pizzeria as much as it is with Chipotle, Piada and Subway. Also I recommend blaze pizza because if you don't like that means you are not good at doing a pizza but this place is so good and hope you love it how I do.