Just gas at Blaze... unless Storrs is special somehow. But I tend to think it isn't. They do heat their oven up pretty good. 900 degrees or so.
Gas and wood cook pretty similarly anyway. Gas ends up more even, doesn't get the flavor of whatever wood you're using, loses some character from the wood's variance in temperature. Gas maybe slightly drier because of moisture lost from wood. Lots easier to manage obviously... Coal on the other hand, is very dry and hot. Think Pepe's. More water in dough is normal. Different experience altogether.
All this to say, I hope the Blaze strategy isn't attempted on pizza snobs. Might backfire.