Pizza Making Forum

Pizza Making => Thick Style => Topic started by: Clive At Five on March 26, 2012, 12:14:05 AM

Title: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: Clive At Five 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: http://www.youtube.com/watch?v=P7zk1xkWZuI . 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
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: Tscarborough on March 28, 2012, 04:37:30 PM
If they serve breakfast it is probably syrup, if not, it looks like au jous.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: Chicago Bob 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
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: pizzard 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: http://www.youtube.com/watch?v=P7zk1xkWZuI . 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 (http://www.briess.com/food/Assets/pdf/ss_segments/Briess_SS_PizzaCrust.pdf)

Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: Chicago Bob on July 09, 2012, 05:37:54 PM
I think DNADan tinkers with malt extract...malt liquor too!!   Good stuff.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan 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
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: TXCraig1 on April 16, 2016, 09:19:07 PM
Clearly you have never tried to make that recipe...  :-D
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan 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? :-*
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: TXCraig1 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
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: parallei 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
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: TXCraig1 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?
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan 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.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan 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 ;-)
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: mitchjg 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.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: parallei 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
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: vtsteve 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!
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: jkb on May 20, 2016, 07:37:52 AM
That's not nearly enough water.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: texmex on May 20, 2016, 08:36:17 AM
That's not nearly enough water.
...for a swimming pool.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan 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...
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan 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:
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 20, 2016, 08:35:09 PM
Also, white crust with sauce, bacon, and basil:
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 20, 2016, 08:38:09 PM
and of course, with that same dough, you can make their calzones:
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan 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...
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: RockyMountainPie 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.


Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan 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:
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 10:42:27 AM
Now to do that nice beaujo's crust...take 3 fingers at the edge of the pan and cut that distance as a diameter around the entire pie:
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 10:43:41 AM
At the base cut a slit in the pie:
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 10:46:49 AM
Then you begin folding part of the slit diagonally into triangles.  You fold it upwards and to the right with your right hand.  Then place your left hand at the tip of the triangle, while beginning to form the next triangle with your right hand.  You will do this all the way around the entire pizza to form the beajo's crust.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 10:59:47 AM
Be sure you preheat your oven to 500 degrees.  That takes a while so get going as soon in the process as you can.

Now for the toppings.  I will show the firecracker since its one of our favorites.  For the firecracker pizza, they use La Nova Hot Wing Sauce and some commercially made ranch dressing in a quantity of 2:1.  We didn't want to order that stuff on line, so we made a great substitute that uses Frank's Red Hot Wing sauce and Kens Buttermilk Ranch dressing (which are easily found at Safeway and most major grocery stores) which ended up tasting identical.  Beaujo's uses those squeeze condiment bottles that you can get at Walmart for like .99, so we used those for safe keeping.  Of course thats not necessary, but we sometimes use that sauce for buffalo wing salads and on hot dogs, so its convenient.  Whatever you use, you fill up the bottle half way with Frank's Red Hot Wing sauce and then another 1/4 of the bottle with the Ranch dressing.  The Ken's is pretty thick, so you may want to water it down a little so it has a more liquidy consistency.  Mix it all together and shake the bottle really well to be sure it intermixes.  This will give you a creamy spicy hot-wing style sauce.  Yes, this is how BeauJo's does it.

You will also need to chop up about 4 fresh jalapenos and the cheese is monterrey jack and cheddar.  You will also need to have some chopped cooked chicken handy and cut into small cubes.

To make the fire cracker, put on the BeauJo's ranch/wing sauce you made, but don't over do it.  If you put on too much, the dough will come out soggy.  Then add the chicken and jalapenos.  Then add the monterrey jack, and then the cheddar.  Again, be sparing on how much you place on it.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 11:07:54 AM
Beajo's uses a roller oven that is set to 457 and the pizza is cooked for something like 9 minutes.  At some of the higher altitude stores, they will set it at 500 and it will be a 7 minute run through the oven.  Most folks don't have a roller oven so your nicely preheated 500 degree oven will have to suffice.

Place it in the oven and try not to lose too much heat by leaving the door open too long.  Get that pizza in the oven quickly leaving that door open in as little time as possible.  The pizza pan with the holes should allow that crust to get nice and crispy.  You want to bake it for 7-10 minutes.  Keep your eye on it to see that the crust gets that nice golden brown look and the toppings have sufficiently melted.  You may also want to try putting the pie on a stone or pizza steel to help it retain that heat (we haven't tried it yet with this pizza, but I am guessing it would do well to help the bottom crust)... YMMV.

The finished product is below and it tastes identical (likely because its the exact recipe and most of the BeauJo process).  The crust has a light sweet taste to it.  For those who have never been to BeauJo's, their claim to fame is the put a squeeze bottle of honey at your table.  Many people eat the pizza and leave the crust on the side, then when finished, they squeeze a little honey on the crust and eat it as a desert.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 11:16:44 AM
I love the wheat crust and as stated before its a 50/50 of crushed wheat flour (I got that at Natural Grocers, but you can likely get it just about anywhere) and regular white flour.  That's how we made the firecracker shown previously.  2 of my kids don't like wheat nor any of those specialty pizzas like firecracker.  They like the white crust and more of a traditional tomato based pizza... so we made one of those as well with just white flour.

Beaujo's makes their own tomato sauce called "Beajo's Sauce".  They don't make it in house.  They get it shipped in from somewhere and its pre-made.  So that recipe I cannot get, but dissecting the taste, it seems to just be tomato sauce with oregano and some added sugar.  I was lazy on this pizza.  I just used straight tomato sauce from the can and sprinkled some oregano on it.  It tasted darn close, but just not as sweet.  I don't like sweet sauces anyways so that worked out fine for us.  You can add a Tsp of sugar and YMMV.

We were short on meats, so we used some cooked bacon and my kids love basil, so we put a lot of fresh basil on the pie, along with the usual mozzarella.

The process is identical to the firecracker, just using the different ingredients. Pics below:
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 11:20:35 AM
and that's the process.  Would love to hear how it worked out for others.  Ours turned out pretty much identical... but then again, one of the BeauJo's cooks helped us make it.  I guess we are lucky to have one in our family. :)

Good luck!
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: texmex on July 24, 2016, 11:56:07 AM
Very nice. Having never heard of this pizza, is it a crackery crust?
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 12:08:37 PM
Very nice. Having never heard of this pizza, is it a crackery crust?

Not really.... its moist and chewy, but has a light crunch on the outside.  Its definitely a different taste from a traditional pizza.  Its the honey that does the magic.  All I can say its really good.

They have a cult following here in Colorado.  On weekends during the summer (or during the ski traffic times) the lines are out the door with an easy 45 minute wait for a table.  I think they have opened a couple of restaurants in some of the other mountain states, so they are certainly branching out.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: bojoMountainMan on July 24, 2016, 12:28:52 PM
Man vs Food did a piece on it:

https://www.youtube.com/watch?v=_Ru4yFQa_EI

You can see as they prep the pizza, its the same process as detailed in this thread.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: RockyMountainPie on July 27, 2016, 04:38:56 AM
Thanks for the excellent explanation of the process and your pictures!  Very informative!

Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: Mindflux on February 06, 2017, 09:51:09 AM
Thanks for posting this. I hadn't even thought of attempting Beau Jo's pizza.  I may have to give it a go.. but that's a boatload of yeast.  I wonder if you could cut it WAY back if you did a slow rise.

I don't think my pizza stone is big enough for a 16" pie either.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: kdollpizza on July 03, 2017, 04:05:00 PM
Thanks for the recipe for the dough. I just tried it today!! It turned out great! I do need practice in making the braid for the crust, but that will come. As for the sauce, I looked online at the ingredients list that Beau Jo's posts for allergy reasons. It says that it consists of tomatoes (tomato paste, tomatoes, water - basically tomato sauce), onions, spices, garlic, salt, and honey. I trying to replicate it, I use 1 14 oz can of tomato paste. I put it in a shallow sauce pan. Sprinkled some onion powder and garlic powder in. Set it on Med-low heat. It didn't say which spices, so I used Basil, Oregano, and Marjoram. I'm not one to measure out my spices before putting them in - I used a few shakes of each one. I also added a small pinch of salt and about 1 - 2 Tbsp of honey. I tasted as I went until I liked the flavor. My husband said it was pretty close to the sauce at the restaurant. I would say that if you're doing this at home, use the ingredients and play around with the amounts. You could use fresh onions and garlic if you choose - I would say maybe 1/4 of an onion diced up and 2 cloves of garlic. Again - your taste will tell you. Thanks again for helping me recreate to experience at home as the closest Beau Jo's is about 8 hours away.
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: renchero on January 06, 2020, 10:13:42 AM
So I had a pizza party on NYE and made my traditional American style pizzas for them. Good as always. They brought up the Colorado style pizza and how it was good.  I went searching for this post. I had seen this post a while back and so after hearing that my friends liked it, I wanted to try it.

I made two last weekend and itís actually pretty easy to do and literally the dough rise is only like 20 minutes.

My results were very similar to the pics posted. I can see why people like the crust. Itís like super soft bread. But I wasnít a fan of dipping the crust into honey so we ended up going with ranch as a dipping sauce. But also, Iím not sure I was a huge fan of the pizza myself. Perhaps because I grew up on the Chicago style thin my preferences are much different from this mountain pie. This dough rose a lot (obviously with that much yeast in it, it would) but the crumb structure was minimal. Super super small.  I prefer a bit of a crunch to my dough with a soft interior. This was soft all the way around.

VERY interesting pie. Iím glad I tried it but Iím not sure Iíll go for it again though. But, never say never. :)

From a restaurant workflow standpoint though, this place can crank out as many doughs as they want without much notice so running out of dough isnít an issue for them. Pretty neat in terms of that.

Also. I recorded the weights as I went through the process (I adjusted the amount of salt too as the salt amount was way too low for a normal dough) so here are the percentages I ended up with if anyone wants them.


INGREDIENT     BAKER'S %
AP Flour     50.00%
Whole wheat flour     50.00%
Total Flour     100.00%
Water     56.20%
Olive Oil     5.00%
Honey     9.08%
IDY     4.20%
Salt     1.50%
Black Pepper     0.20%
TOTAL     176.19%
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: renchero on January 06, 2020, 10:18:59 AM
Here's the pic of my pie. 
Title: Re: Reverse Engineering Beau Jo's Mountain Pie Crust
Post by: renchero on January 06, 2020, 10:24:36 AM
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.