Author Topic: Reverse Engineering Beau Jo's Mountain Pie Crust  (Read 6375 times)

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Offline Clive At Five

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Reverse Engineering Beau Jo's Mountain Pie Crust
« on: March 26, 2012, 12:14:05 AM »
Clearly, opinions are mixed on whether Beau Jo's "Mountain Pies" are actually pizza. Whatever sort of freak of nature it is, I'd like to try to replicate it.

Luckily, Beau Jo's posted this to their own YouTube channel: . Unfortunately, the video is accelerated so quickly that it's hard to see what's going on. I've picked out what I think are the main points, but I'd appreciate if someone could help confirm my observations.

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? I suspect it's the sugar element to the crust.
5) ~6c of water

I'm pretty terrible at estimating proportions, so I'd appreciate a second opinion with those, if possible. Also, #4 is really stumping me... the amber-colored liquid. Does anyone have any idea what that might be?

Thanks for your consideration!

-Clive

Offline Tscarborough

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #1 on: March 28, 2012, 04:37:30 PM »
If they serve breakfast it is probably syrup, if not, it looks like au jous.

Offline Chicago Bob

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #2 on: June 08, 2012, 03:01:31 PM »
Hey Clive...good to see you back!
Well, I'll have to go with syrup too....appears to be in a warmer. But there's an awful lot of it...that pizza would have had to taste like a pancake and I know you know better.   ;)  Beer?
How do you slow that thing down!!   :-D
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Offline pizzard

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #3 on: July 09, 2012, 03:56:41 PM »
Clearly, opinions are mixed on whether Beau Jo's "Mountain Pies" are actually pizza. Whatever sort of freak of nature it is, I'd like to try to replicate it.

Luckily, Beau Jo's posted this to their own YouTube channel: . Unfortunately, the video is accelerated so quickly that it's hard to see what's going on. I've picked out what I think are the main points, but I'd appreciate if someone could help confirm my observations.

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? I suspect it's the sugar element to the crust.
5) ~6c of water

I'm pretty terrible at estimating proportions, so I'd appreciate a second opinion with those, if possible. Also, #4 is really stumping me... the amber-colored liquid. Does anyone have any idea what that might be?

Thanks for your consideration!

-Clive

Perhaps it is some type of malt extract? I've never heard of that being used before, but the product is definitely out there.
http://www.briess.com/food/Assets/pdf/ss_segments/Briess_SS_PizzaCrust.pdf


Offline Chicago Bob

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #4 on: July 09, 2012, 05:37:54 PM »
I think DNADan tinkers with malt extract...malt liquor too!!   Good stuff.
"Care Free Highway...let me slip away on you"

Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #5 on: April 16, 2016, 07:03:20 PM »
Consider it reversed... well... not reversed... but here is the official recipe.  I know someone who works in the kitchen and they gave it to me  ;D

The secret yellow liquid is honey ;-)  They make massive batches of the dough daily.  Do the normal rising of the dough as you would.

Enjoy!

Beau Jo's Pizza Crust

Full Batch
----------
16 cups of flour (For wheat use )
1 cup of yeast
1 Oz of Salt and Pepper
1 Cup Vegatable Oil (First)
1 Cup Honey (Second)
16 cups (4 qts) of Water
8 cups (2 qts) of hot water

1 Serving (1 pizza)
----------
2 Cups of flour (For wheat use 6.5 Oz of wheat flour and 1 cup 1.5 Oz of white flour)
2 Tbl Yeast (1 packet)
3/8 Tsp of salt
pinch of pepper
1/8 cup vegetable oil (first)
1/8 cup honey (second)
2 cups water
1 cup hot water

Online TXCraig1

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #6 on: April 16, 2016, 09:19:07 PM »
Clearly you have never tried to make that recipe...  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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