Quick Bite

A hearty, high-altitude pizza characterized by an exceptionally thick, braided crust and massive amounts of toppings, often sold by the pound.

History

The Colorado Mountain Pie emerged in the 1970s as a hearty, high-altitude take on pizza, designed to satisfy the appetites of locals and travelers exploring Colorado’s mountain towns.

The style is most closely tied to Beau Jo's Pizza, which opened its first location in Idaho Springs in 1973. The restaurant’s founder wanted to create a pizza that reflected Colorado’s rugged, outdoorsy culture, something thick, filling, and built to fuel long days of hiking, skiing, and mining-town work.

What set Mountain Pie apart was its wide, hand-rolled crust and the practice of layering toppings beneath the cheese, helping the pizza bake evenly at higher elevations. The now-famous tradition of serving the crust with honey for dipping also became a signature, adding a sweet finish to an otherwise savory meal.

As tourism grew in Colorado’s ski regions, Beau Jo’s and similar pizzerias helped popularize the style, turning Mountain Pie into a recognizable regional specialty. Today, it’s closely associated with Colorado’s casual dining scene, especially in mountain communities, where it remains a go-to comfort food for both locals and visitors.

Fun Facts

One of the most unique traditions is dipping the thick crust in honey. Many people actually save their crust for last and treat it like a built-in sweet finish to the meal.
Because of the thick crust and generous toppings, one slice can be surprisingly heavy. First-timers often order too much. Locals know to pace themselves.
While it’s thick, it’s not as dense or buttery as a Chicago-style deep dish. It’s more bread-like and rustic, closer to a hand-rolled pie than a pan pizza.

Where to Try

Beau Jo’s Pizza - Idaho Springs, Colorado

Molly’s Mountain Pies - Colorado Springs, Colorado

The Sink - Boulder, Colorado

Recipe

Ingredients

For the dough:

3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 ¼ cups warm water
2 tbsp olive oil
1 tbsp sugar
1 tsp salt

For the sauce:

1 cup pizza sauce (store-bought or homemade)

Toppings (customize as you like):

2 cups shredded mozzarella
Pepperoni, sausage, mushrooms, onions, etc.

For serving:

Honey (essential!)

Preparation & Cooking Instructions

Make the dough
1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add olive oil, flour, and salt. Mix and knead for about 8–10 minutes until smooth.
3. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Shape the crust
1. Preheat the oven to 425°F.
2. Divide the dough into two balls.
3. Roll each into a thick circle, leaving a wide edge (about 1–2 inches) for that signature crust.
4. You can even gently roll or braid the edge to make it extra thick.
Build it “Mountain Pie style”
1. Lightly grease a pizza pan or baking sheet.
2. Place the dough on the pan.
3. Spread sauce lightly over the center (not the crust edge).
4. Add toppings directly to the sauce.
5. Cover everything generously with mozzarella cheese.
Bake
1. Bake for 15–20 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
Serve the Colorado way
1. Slice and enjoy the pizza first.
2. Then dip the thick crust in honey for a sweet finish—this is what makes it authentic.

Colorado Mountain Pie