Author Topic: Reverse Engineering Beau Jo's Mountain Pie Crust (Read 39184 times)

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: . 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

Tscarborough · « **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.

Chicago Bob · « **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!!

pizzard · « **Reply #3 on:** July 09, 2012, 03:56:41 PM »

Quote from: 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: . 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

Chicago Bob · « **Reply #4 on:** July 09, 2012, 05:37:54 PM »

I think DNADan tinkers with malt extract...malt liquor too!! Good stuff.

bojoMountainMan · « **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

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

TXCraig1 · « **Reply #6 on:** April 16, 2016, 09:19:07 PM »

Clearly you have never tried to make that recipe...

bojoMountainMan · « **Reply #7 on:** May 16, 2016, 09:29:02 AM »

Its a troll!!!

I'm guessing you didn't try it, now did ya Craigy?

Jealous?

TXCraig1 · « **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?

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

parallei · « **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

TXCraig1 · « **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?

bojoMountainMan · « **Reply #11 on:** May 18, 2016, 10:19:55 AM »

Quote from: 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?

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

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.

bojoMountainMan · « **Reply #12 on:** May 18, 2016, 10:24:38 AM »

Quote from: 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

Thanks... you cleaned it up ;-)

mitchjg · « **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.

parallei · « **Reply #14 on:** May 18, 2016, 11:42:16 AM »

Quote from: bojoMountainMan on May 18, 2016, 10:24:38 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

Quote from: mitchjg on May 18, 2016, 10:57:22 AM

........... 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

vtsteve · « **Reply #15 on:** May 18, 2016, 01:23:17 PM »

Quote from: mitchjg on May 18, 2016, 10:57:22 AM

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!

jkb · « **Reply #16 on:** May 20, 2016, 07:37:52 AM »

That's not nearly enough water.

texmex · « **Reply #17 on:** May 20, 2016, 08:36:17 AM »

Quote from: jkb on May 20, 2016, 07:37:52 AM

That's not nearly enough water.

...for a swimming pool.

bojoMountainMan · « **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...

bojoMountainMan · « **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: