Author Topic: Beaujo's "Mountain Pie" (Read 9127 times)

RoadPizza · « **on:** June 19, 2010, 08:58:03 AM »

Did anyone else watch Man v. Food the other night? Adam Richman was in Boulder, Colorado to do a story on Beaujo's "Mountain Pie" which is like a roid-raged love child of a Chicago Pizza and the weirdly braided crusts I've seen in the Far East. Beaujo's also had an extra large version of the Mountain Pie that they call "The Grand Sicilian", which weighed in at 14 lbs.

RoadPizza · « **Reply #1 on:** June 19, 2010, 09:36:47 AM »

They started with 7 lbs. of dough, which they run through a sheeter. It looks like they dock it before placing it onto a presumably oiled black beauty pan and then they start braiding the rim.

RoadPizza · « **Reply #2 on:** June 19, 2010, 09:40:46 AM »

They then added Marinara Sauce and Mozzarella Cheese before parbaking it. They probably do this to make sure that the dough under the sauce gets a chance to cook properly. If they finished topping it first, it probably would remain raw dough.

RoadPizza · « **Reply #3 on:** June 19, 2010, 09:42:55 AM »

After the parbaking, they added vegetables and the meat toppings, followed by more mozzarella cheese. Then, it gets sent to the conveyor oven.

Matthew · « **Reply #4 on:** June 19, 2010, 09:45:15 AM »

Quote from: RoadPizza on June 19, 2010, 09:42:55 AM

After the parbaking, they added vegetables and the meat toppings, followed by more mozzarella cheese. Then, it gets sent to the conveyor oven.

Man, it barely fits under the conveyor!

RoadPizza · « **Reply #5 on:** June 19, 2010, 09:47:12 AM »

After the pizza is cooked through, they add pepperoni slices on top and run it through the conveyor oven again.

The pie looks interesting. I might be trying this in my kitchen soon.

RoadPizza · « **Reply #6 on:** June 19, 2010, 10:08:13 AM »

I'd like to add that that's a WHOLE LOT OF BREAD in this pie (well, actually, there's a whole lot of everything in it). In fact, customers like to pour honey on the braided rims (probably so they can have dessert).

Jackie Tran · « **Reply #7 on:** June 19, 2010, 12:22:18 PM »

This no doubt has it's fans and probably tastes pretty decent but who could eat more than 1 slice?

Ronzo · « **Reply #8 on:** June 19, 2010, 01:00:14 PM »

I'm sure it has its fans, but it's too much 'crust' on the ends for me. That looks like the kind of pie you'd find in the cafeteria where I used to work. Not my cup of tea.

norma427 · « **Reply #9 on:** June 19, 2010, 01:48:22 PM »

RoadPizza,

That was an interesting find. Kinda reminds me of when I made a stuffed Crust Chicago Deep-Dish pizza. I weighed it with the pan and it was 10 lbs, but then I put 3 kinds of meat into that pie. I only could eat one slice. It was one of my favorites.

Will be interesting to see if you try to make a pie like this.

Norma

Mad_Ernie · « **Reply #10 on:** June 19, 2010, 02:32:59 PM »

Tranman:

You have a point, but that is why at Beau Jo's you order the pizza by the pound, not by the diameter. I visited the Beau Jo's in Fort Collins, CO last Christmas. Reviewed here:
http://www.pizzamaking.com/forum/index.php/topic,9965.0.html

It is not really like a deep dish pie other than it is bigger than an average pizza. The braided crust has a crunchy exterior and fluffy interior, like a bread roll. It reminded me of a favorite pizza place of mine from college, Pyramid Pizza in Lawrence, KS. It's good, but it is a lot bread. They do offer a thinner crust version which I did not see or try when I was there. Overall, I found the taste was very good. None of the rest of my party complained about the taste, only that it was a lot of pizza.

-ME

Jackie Tran · « **Reply #11 on:** June 19, 2010, 04:26:02 PM »

Some of the NY style pizza parlors around here serve crappy pizza that is 36" big. That's too BIG!

I like the idea of a braided crust tho. It just looks nice, but does it have to big that d@mn BIG!

I'll braid my next crust just for fun. My wife likes stuff crust too, so I may throw some cheese in there for her.

scott123 · « **Reply #12 on:** June 19, 2010, 05:10:53 PM »

This pie pretty much represents the complete antithesis of my pizza philosophy.

There are many paths to pizza bliss, though, so if that's your thing, go for it.

RoadPizza · « **Reply #13 on:** June 19, 2010, 05:30:58 PM »

Quote from: scott123 on June 19, 2010, 05:10:53 PM

This pie pretty much represents the complete antithesis of my pizza philosophy.

There are many paths to pizza bliss, though, so if that's your thing, go for it.

I'm looking at it from an economic standpoint. Our bestselling pies are Chicago Style. Large portions just happen to be our niche here.

If we're talking pizza bliss, I already found that in my Grandma Pie

Ronzo · « **Reply #14 on:** June 19, 2010, 06:32:23 PM »

Quote from: scott123 on June 19, 2010, 05:10:53 PM

This pie pretty much represents the complete antithesis of my pizza philosophy.

agreed

Clive At Five · « **Reply #15 on:** March 21, 2012, 08:03:31 PM »

Visiting my sister in the Denver area this past weekend, I had the joy of experiencing Beau Jo's "Mountain Pies" and it was...

AMAZING

(these are tears of joy).

I, for one, wanted to at least see if I could replicate such a pie, and found this video posted in beaujo's youtube channel:

<a href="http://www.youtube.com/watch?v=P7zk1xkWZuI" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=P7zk1xkWZuI</a>

. Unfortunately the video is accelerated so quickly it's hard to see what's going on, but I've been able to pick out the main points:

1) "pitcher" (~8 -12 cups?) of unidentified type of flour.
2) ~1/2 c of yellow powder - I'm assuming yeast
3) ~3-4c of oil
4) ~4c of amber colored liquid... some sort of molasses/honey-something? All I now is that it has to be the sugar element to the crust.
5) ~6c of water
6) kneading hook in industrial-sized mixer
7) throw in a bucket to rise
8) assembly & baking

I'm pretty terrible at estimating proportions, so I'd appreciate others with a discerning eye to give a crack at decoding this vid.

According to a number of blogs/videos around the web, they use whole-milk motz, and some of their pies cook twice with a final layer of motz on top.

(For those interested in seeing the whole Man v. Food spot, it can be found here:

<a href="http://www.youtube.com/watch?v=rxmZTz3W6tw" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=rxmZTz3W6tw</a>

)

Thanks for your consideration!

-Clive

widespreadpizza · « **Reply #16 on:** March 21, 2012, 10:50:44 PM »

that is gross, there is a new joint in my town called fat boy. pizza from 3-16#'s GROSS really. -marc

Clive At Five · « **Reply #17 on:** March 22, 2012, 12:50:52 AM »

Oh... okay...

Mods, come shut down this thread. Marc says this pizza is gross, and only his opinion matters.

Seriously. Why even post that comment?

widespreadpizza · « **Reply #18 on:** March 22, 2012, 09:17:13 AM »

Clive, we don't need to shut it down, just my opinion. Sorry for posting that. -marc

parallei · « **Reply #19 on:** March 28, 2012, 11:04:22 PM »

Clive,

Beau Jo's now has a resturant right near my home in Denver. We haven't been there in many years, but I think I'll go hit Happy Hour and see what I can scope out for you.

Author Topic: Beaujo's "Mountain Pie" (Read 9127 times)

parallei