Reverse Engineering Beau Jo's Mountain Pie Crust

Started by Clive At Five, March 26, 2012, 12:14:05 AM

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renchero

One more note.  I sort of thought this would be like my chicago style double decker pizza as it looks very similar, at first glance.  But after seeing the rise time and amount of yeast, I thought otherwise and sure enough, it is NOT like the double decker at all.  I still like my double decker the best out of I think any pizza, except for maybe detroit style.
My friends say I am the best pizza maker there is.  But I know better.

macnmotion

Thanks to everyone for this old thread. I made a Firecracker tonight here in Bangkok, in honor of my Buffalo Bills playing the Denver Broncos. I try to make my tailgates reflect cuisine of the city we play against. In this case it was a perfect match - a Colorado pizza with Buffalo wing style toppings. I was worried about dough sticking to my counter as I rolled it out so I used too much flower, resulting in flour showing on the crust. I also could use some work on my edge rolling. But considering I've never had a Beau Jo's pizza before, I think it was a successful dinner. I made sure to have a squeeze bottle of honey for the crust.

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