Author Topic: Reverse Engineering Beau Jo's Mountain Pie Crust  (Read 8832 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

Offline 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."  
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Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #7 on: May 16, 2016, 09:29:02 AM »
Its a troll!!!  ;D

I'm guessing you didn't try it, now did ya Craigy? :-X  :P

Jealous? :-*

Offline TXCraig1

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #8 on: May 16, 2016, 09:41:30 AM »
Guessing is not required. No I didn't try it. I already have a pancake batter I like...

3 cups of water per 2 cups of flour?  :-D 

Have you tried it? Pictures or it didn't happen.   ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline parallei

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #9 on: May 16, 2016, 10:18:58 AM »
They are a Denver based outfit.  Not my cup of tea........


Here is bojoMountainMan's single serving recipe (more or less) in Baker's %.  It only has an effective hydration of 281 +.

Flour (100%):                                    239.62 g  |  8.45 oz | 0.53 lbs
Water (281%):                             673.34 g  |  23.75 oz | 1.48 lbs
IDY (3%):                                    7.19 g | 0.25 oz | 0.02 lbs | 2.39 tsp | 0.8 tbsp
Salt (.85%):                                    2.04 g | 0.07 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
Vegetable (Soybean) Oil (10.8%):    25.88 g | 0.91 oz | 0.06 lbs | 5.7 tsp | 1.9 tbsp
Honey (17.5%):                            41.93 g | 1.48 oz | 0.09 lbs | 6 tsp | 2 tbsp
Total (413.15%):                           990 g | 34.92 oz | 2.18 lbs | TF = N/A

Offline TXCraig1

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #10 on: May 16, 2016, 10:25:18 AM »
I don't know... do you think 990g of dough will be enough to make a pizza?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #11 on: May 18, 2016, 10:19:55 AM »
Guessing is not required. No I didn't try it. I already have a pancake batter I like...

3 cups of water per 2 cups of flour?  :-D 

Have you tried it? Pictures or it didn't happen.   ;D

Actually... you are right...I had a typo (C&P mistake).  Its 2 cups... not 3... that last 1 cup of water shouldn't be there.  I'll fix it.


Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #12 on: May 18, 2016, 10:24:38 AM »
They are a Denver based outfit.  Not my cup of tea........


Here is bojoMountainMan's single serving recipe (more or less) in Baker's %.  It only has an effective hydration of 281 +.

Flour (100%):                                    239.62 g  |  8.45 oz | 0.53 lbs
Water (281%):                             673.34 g  |  23.75 oz | 1.48 lbs
IDY (3%):                                    7.19 g | 0.25 oz | 0.02 lbs | 2.39 tsp | 0.8 tbsp
Salt (.85%):                                    2.04 g | 0.07 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
Vegetable (Soybean) Oil (10.8%):    25.88 g | 0.91 oz | 0.06 lbs | 5.7 tsp | 1.9 tbsp
Honey (17.5%):                            41.93 g | 1.48 oz | 0.09 lbs | 6 tsp | 2 tbsp
Total (413.15%):                           990 g | 34.92 oz | 2.18 lbs | TF = N/A

Thanks... you cleaned it up ;-)

Offline mitchjg

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #13 on: May 18, 2016, 10:57:22 AM »
It is still not "right."  You may want to talk with your friend about it.

Now you are down to "only" 2 cups of water for 2 cups of flour (which you show as 8 ounces).  That would be 200% hydration (water weighs twice the weight of the flour).  The highest of the highs (and it is like batter) is 100% hydration for a focaccia (battery dough in a pan).

Salt looks out of whack - low.  Honey looks out of whack - high.  Yeast looks out of whack - high.  Oil - maybe, just maybe.

As far as I can tell, it is not worthwhile to pursue as written.
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline parallei

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #14 on: May 18, 2016, 11:42:16 AM »
Thanks... you cleaned it up ;-)

Yes I cleaned it up.  However, as mitchjg pointed out, even with 2 cups water it is still way out of wack as shown below:

Flour (100%):             240.45 g  |  8.48 oz | 0.53 lbs
Water (191%):            459.25 g  |  16.2 oz | 1.01 lbs
IDY (3%):            7.21 g | 0.25 oz | 0.02 lbs | 2.39 tsp | 0.8 tbsp
Salt (.85%):             2.04 g | 0.07 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
Canola Oil (10.8%):    25.97 g | 0.92 oz | 0.06 lbs | 5.72 tsp | 1.91 tbsp
Honey (17.5%):    42.08 g | 1.48 oz | 0.09 lbs | 6.02 tsp | 2.01 tbsp
Total (323.15%):   777 g | 27.41 oz | 1.71 lbs | TF = N/A

........... 2 cups of flour (which you show as 8 ounces). 

I showed it as a bit over 8 oz based on KA's info on their AP flour - about 120g/cup

Offline vtsteve

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #15 on: May 18, 2016, 01:23:17 PM »
As far as I can tell, it is not worthwhile to pursue as written.

And that is the beauty of a formula in bakers' percent!
In grams we trust.

Offline jkb

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #16 on: May 20, 2016, 07:37:52 AM »
That's not nearly enough water.

Offline texmex

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #17 on: May 20, 2016, 08:36:17 AM »
That's not nearly enough water.
...for a swimming pool.
Reesa

Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #18 on: July 19, 2016, 09:10:10 PM »
Welp... this comes from the recipe directly from the Idaho Springs location... take it for what its worth... but this is what is used here...

Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #19 on: July 20, 2016, 08:31:15 PM »
and here is the 1/4 batch... its good for 2 16 inch thick crust pizzas:

1/4 Batch
---------
1.5-1.75 Qts Flour (6-7 cups)
2-2.333 cups water
1/4 cup Olive oil
1/4 cup honey
1/4+ cup of yeast (4 tbl)
1 tsp salt
1 tsp pepper

If you like the whole wheat crust, its 50/50 white and crushed whole wheat.  Its spot on.  I guess I should have said my "friend" is my daughter. ;-) Finished product below - Firecracker pizza with wheat crust.  If people want to see teh entire process I can upload it:

Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #20 on: July 20, 2016, 08:35:09 PM »
Also, white crust with sauce, bacon, and basil:

Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #21 on: July 20, 2016, 08:38:09 PM »
and of course, with that same dough, you can make their calzones:

Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #22 on: July 20, 2016, 08:38:57 PM »
and as long as people don't want to be haters and trolls, I am happy to go through the entire process... and believe it or not... its only a 15-20 minute rise...

Offline RockyMountainPie

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #23 on: July 22, 2016, 01:06:01 PM »
bojoMountainMan,

Great work on your pies!  They look very authentic.  Would love to learn more about the entire process.



Offline bojoMountainMan

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Re: Reverse Engineering Beau Jo's Mountain Pie Crust
« Reply #24 on: July 24, 2016, 10:40:39 AM »
Thanks.  It tastes authentic too. ;-)  This process is how BeauJos does it...

You will need a pizza pan with holes in it and a pizza docker to make it.  Use the 1/4 batch recipe.  Again, its good for 2 16 inch pies.  This recipe we used the wheat crust recipe as its our favorite.

In a mixer, mix the dry stuff - flour, salt and pepper to be sure its all inter-mixed pretty well.  Then mix together alone the wet stuff, the water, oil and after its mixed separately, very slowly pour it into the dry mix in the mixer.  Very slowly add in the honey as a last step.  Once its all together you want to run the mixer for about 7-10 minutes, or until the dough is relatively firm and it pulls away from the sides.  You probably can do this w/o a mixer, but we followed the BeauJo's process.  The key is the dough should be firm and should not stick to your fingers.

Once its done, you want to put it into a ball and put some flour over it.  You then want to cut a tic-tac-toe or big # sign on top of the ball with a knife.  Place it in an air tight container and let it rise for about 15- 20 minutes.  Its a short rise, but it seems to be pretty effective.  After the rise is complete, dust some flour on a counter (or board), and flatten out the dough with a rolling pin to about 1/8".  Beaujo's uses a roller machine, but I'm thinking most folks don't have one, so a rolling pin will suffice.

Once its rolled out you want to roll a pizza docker on the dough.  This prevents the bottom part of the crust from rising further upwards and it rises into the holes.  It basically keeps the bottom of the crust thin, while allowing the outter crust to rise to give it that typical Beaujo texture.  Once you have done that you lay it over the pan.

Here is a picture of how that should look:
« Last Edit: July 24, 2016, 11:55:44 AM by bojoMountainMan »


 

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