Colorado Mountain Pie

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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 is closely associated with Colorado’s casual dining scene, especially in mountain communities.

Fun Facts

• One of the most unique traditions is dipping the thick crust in honey.
• Many people 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.
• It is not as dense or buttery as Chicago-style deep dish. It is more bread-like and rustic.

Where to Try

Beau Jo’s Pizza Idaho Springs, Colorado

Molly’s Mountain Pies Colorado Springs, Colorado

The Sink Boulder, Colorado

Recipe

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Colorado Mountain Pie Servings: 4 Prep: 1 hour 20 minutes Bake: 15–20 minutes Difficulty: Medium Style: Colorado Mountain Pizza

Ingredients

For the dough

• 3 ½ cups all-purpose flour
• 1 packet active dry yeast, 2 ¼ tsp
• 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

• 2 cups shredded mozzarella
• Pepperoni, sausage, mushrooms, onions, or preferred toppings

For serving

• Honey, essential

Instructions

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

Serving note: The honey is not optional if you want the full Colorado Mountain Pie experience. Save the crust for last and dip it like dessert.

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