There's also a local chain called Punch in Minneapolis that does it with much more Neapolitan style pizza. They make a better fresh margharita than Blaze....but Blaze really has the chipotle method down.
At Blaze, they take a ball of dough, put it in a hydraulic press that squishes it to size. Then pass it on down the line where you can pick and choose toppings, some pre-firing, some post-fire. By the time you have filled your drink, grabbed some napkins, and found a seat, they should be calling your number.