Colorado-Style Pizza: Homemade Mountain Pizza with Honey Crust
Colorado-Style Pizza is the kind of dinner that immediately turns an ordinary pizza night into something memorable. Instead of a thin, foldable crust or a uniformly deep pan pizza, this distinctive American pizza features a substantial raised outer edge, a generous layer of toppings, and one especially memorable ingredient: honey.
The thick rim is more than decoration. It creates a sturdy border around the pizza, helping contain plenty of sauce, cheese, meat, and vegetables while leaving behind a substantial piece of golden bread at the end of every slice. That crust then gets an unexpected second life when served with honey for drizzling or dipping.
Colorado’s best-known mountain-style pizzas are associated with Beau Jo’s, whose own description emphasizes a hand-rolled outer edge designed to hold generous toppings and the tradition of eating the remaining crust with honey. The restaurant also distinguishes the style from deep-dish pizza because the pronounced thickness is concentrated around the outside rather than extending through the entire pizza.
This homemade Colorado-Style Pizza takes inspiration from those defining characteristics while creating an original FoodieMoms version suitable for a home oven. The dough combines bread flour and whole wheat flour for strength and hearty flavor, honey replaces ordinary granulated sugar as the sweetener, and the center is covered with tomato sauce, mozzarella, pepperoni, Italian sausage, mushrooms, peppers, and red onion.
The result is a satisfying family pizza with a crisp golden exterior, chewy interior, substantial toppings, and a lightly sweet finish that makes the final bites of crust nearly as exciting as the pizza itself.
What Is Colorado-Style Pizza?
Colorado-style pizza is commonly associated with the state’s “mountain pie” tradition. The recognizable characteristics include a thick raised outer crust, generous toppings, honey incorporated into or paired with the crust, and a comparatively flatter center rather than the deep pan construction associated with Chicago-style pizza. Beau Jo’s describes its Mountain Pie as having a hand-rolled edge that creates a barrier for a large quantity of toppings, with honey traditionally added to the leftover crust.
The restaurant’s historical account dates its mountain-pie concept to the 1970s in Colorado. Over time, the combination of the unusually large crust, abundant toppings, and honey accompaniment became strongly associated with the regional pizza experience.
For the home cook, the important part is not recreating a restaurant pizza exactly. It is capturing the contrast that makes the style interesting: savory toppings in the center, a tall and substantial rim around the outside, and honey waiting for that final piece of crust.
Why You’ll Love This Colorado-Style Pizza
One of the best things about homemade Colorado mountain pizza is how much personality it brings to the table.
The dough has enough whole wheat flour to produce a pleasantly hearty flavor without becoming dense. Bread flour provides extra structure, which is especially useful because this pizza carries significantly more toppings than a delicate thin-crust pie.
Honey adds mild sweetness to the dough rather than turning it into dessert. That sweetness balances salty pepperoni, savory sausage, tangy tomato sauce, and rich mozzarella.
Then there is the crust itself. Rolling extra dough around the perimeter creates the signature high border. After baking, that edge becomes golden on the outside and soft and chewy within. Instead of leaving unwanted pizza crusts on the plate, serve a small dish or squeeze bottle of honey at the table.
Dinner essentially gets its own built-in sweet ending.
Ingredients
Honey Wheat Pizza Dough
- 1 cup warm water, about 105–110°F
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons honey, divided
- 2 tablespoons olive oil
- 1 1/2 cups bread flour, plus more if needed
- 1 cup whole wheat flour
- 1 teaspoon fine sea salt
Pizza Sauce
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon honey, optional
- 1/4 teaspoon salt, or to taste
Toppings
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 4 ounces Italian sausage, cooked and crumbled
- 2 ounces pepperoni
- 1/2 cup thinly sliced mushrooms
- 1/2 cup thinly sliced green bell pepper
- 1/4 cup thinly sliced red onion
- 2 tablespoons grated Parmesan cheese
- 2–3 tablespoons honey, for serving
Instructions
- Activate the yeast. Add the warm water, active dry yeast, and 1 tablespoon of honey to a large mixing bowl. Stir gently and allow the mixture to stand for 5–10 minutes, until the surface looks lightly foamy.
- Prepare the dough. Add the remaining tablespoon of honey, olive oil, bread flour, whole wheat flour, and salt. Mix until the ingredients form a rough, shaggy dough.
- Knead until smooth. Transfer the dough to a lightly floured surface and knead for approximately 7–9 minutes. The finished dough should feel smooth, elastic, and slightly tacky without sticking heavily to your hands. Add extra bread flour a tablespoon at a time only when necessary.
- Let the dough rise. Place the dough in a lightly oiled bowl and turn once to coat. Cover with a clean kitchen towel or reusable cover. Let rise for approximately 60 minutes, or until roughly doubled in size.
- Prepare the sauce and toppings. While the dough rises, stir the crushed tomatoes, tomato paste, oregano, garlic powder, onion powder, optional honey, and salt together. Brown the Italian sausage completely in a skillet, breaking it into small crumbles, then drain excess fat. Slice the vegetables and shred the cheese if necessary.
- Preheat the oven. Heat the oven to 475°F (245°C). Lightly oil a large pizza pan or heavy baking sheet.
- Shape the mountain crust. Press or gently roll the risen dough into a 13- to 14-inch circle. Do not flatten the perimeter as thinly as the center. Leave a generous ring of extra dough around the outside, then roll that dough inward to form a high, thick edge. Pinch the rim at intervals to create a rustic peaked appearance.
- Add the sauce. Spread the prepared tomato sauce evenly over the center of the pizza, stopping before the raised rim.
- Layer the toppings. Sprinkle approximately half the mozzarella over the sauce. Add the cooked sausage, pepperoni, mushrooms, green bell pepper, and red onion. Cover with the remaining mozzarella and finish with Parmesan.
- Bake. Transfer the pizza to the oven and bake for 16–18 minutes. The cheese should be bubbling, the center should be fully cooked, and the thick outer crust should be deeply golden.
- Rest before slicing. Allow the pizza to rest for approximately 5 minutes. This gives the melted cheese and toppings a chance to settle and makes cleaner slices.
- Serve with honey. Cut into 8 substantial slices and place honey on the table. Eat the savory portion of each slice first, then drizzle or dip the thick baked crust in honey.
How to Get the Signature Thick Mountain Crust
The shaping method is one of the most important parts of homemade Colorado-Style Pizza.
A common mistake is simply making the entire pizza extremely thick. That creates something closer to a thick pan pizza and can leave the center overly doughy beneath heavy toppings.
Instead, concentrate much of the extra dough around the perimeter.
Begin by pressing the center outward while deliberately leaving a wider, thicker border. Once the pizza reaches its final diameter, gently roll the outermost dough inward. The resulting rim should look exaggerated compared with an ordinary pizza crust.
Pinching or twisting sections of the edge creates additional texture and gives the finished pizza a rugged mountain-inspired appearance.
The official description of Colorado Mountain Pie similarly emphasizes that its hand-rolled edge acts as a barrier for generous toppings.
Why Honey Works So Well in Pizza Dough
Honey may seem unusual in a savory pizza, but the amount used here is intentionally restrained.
Two tablespoons distributed throughout an entire batch of dough provide subtle sweetness rather than a sugary flavor. Whole wheat flour has a naturally robust taste, and honey complements it especially well.
The combination becomes even more noticeable around the thick outer rim because there is more bread in each bite. Once that crust has been baked until deeply golden, a small drizzle of honey enhances the warm wheat flavor without interfering with the savory pizza center.
Honey is one of the features specifically associated with the Colorado mountain-pie tradition, including its use as the sweetener in the crust and as an accompaniment after the savory portion has been eaten.
Best Toppings for Colorado Mountain Pizza
A substantial pizza calls for toppings with plenty of flavor, which is why this version combines sausage and pepperoni.
Italian sausage adds juicy, savory richness while pepperoni develops crisp edges in the hot oven. Mushrooms contribute earthiness, green bell peppers provide freshness and slight bitterness, and red onions bring gentle sweetness.
Whole-milk mozzarella is particularly useful here because the pizza needs enough cheese to unite all those toppings.
However, this style is wonderfully adaptable.
Meat Lovers Variation
Replace the vegetables with:
- Extra pepperoni
- Italian sausage
- Cooked bacon
- Sliced ham
Keep the total quantity reasonable enough that the center can still bake properly.
Vegetable Mountain Pizza
Skip the sausage and pepperoni and use:
- Mushrooms
- Bell peppers
- Red onion
- Black olives
- Roasted zucchini
- Artichoke hearts
Drain vegetables thoroughly before adding them because excessive moisture can make a heavily topped pizza soggy.
Spicy Colorado-Style Pizza
For more heat, add sliced jalapeños, spicy Italian sausage, crushed red pepper flakes, or a small amount of hot honey after baking.
Simple Cheese Version
The dramatic crust does not require complicated toppings. Tomato sauce, mozzarella, Parmesan, oregano, and honey for dipping make an excellent simpler version.
Tips for the Best Homemade Colorado-Style Pizza
Don’t Skip the Rise
The thick outer edge needs enough time to develop a light interior. Give the dough its full rising period rather than rushing directly from kneading to shaping.
Drain Heavy Toppings
Cooked sausage should be drained before going onto the pizza. Mushrooms and other vegetables should not be soaking wet.
A heavily topped pizza already contains plenty of moisture from sauce and cheese, so controlling additional liquid improves the finished texture.
Keep the Center Manageable
Colorado-style mountain pizza may be known for generous toppings, but a home oven is different from a commercial pizza oven. Build satisfying layers without creating an enormous mound directly in the middle.
Use a Hot Oven
Preheat the oven fully before the pizza goes inside. Starting with strong heat helps the crust begin baking immediately while the cheese melts and browns.
Let It Rest
Cutting immediately can send molten cheese and toppings sliding away from the center. Five minutes of resting makes the pizza easier to slice without allowing it to become cold.
Save the Honey for the Crust
Honey can certainly be drizzled anywhere according to personal preference, but the classic appeal comes from using it with the thick bread-like outer edge. That keeps the center savory while transforming the final crust into a sweet finish.
Serving Suggestions
Colorado-Style Pizza is hearty enough to anchor a complete meal by itself, but lighter sides work particularly well alongside it.
Serve it with a crisp green salad dressed with lemon vinaigrette, a simple Caesar salad, roasted vegetables, or crunchy raw vegetables with ranch dressing.
For a casual family dinner, place the entire pizza in the center of the table with small dishes of grated Parmesan, crushed red pepper, extra pizza sauce, and honey.
The honey deserves its own small serving dish or squeeze bottle so everyone can decide how much to add.
For parties or game-day gatherings, slice the pizza into slightly narrower portions. Because the crust and toppings are substantial, smaller wedges can still be quite filling.
Can Colorado-Style Pizza Be Made Ahead?
Several components can be prepared in advance.
The sauce may be mixed and refrigerated in an airtight container. The sausage can also be cooked, cooled, and refrigerated. Vegetables can be sliced ahead of time as long as they are kept dry.
Pizza dough can be refrigerated after an initial rise. Place it in a lightly oiled covered container and refrigerate overnight. Before shaping, allow the dough to sit at room temperature long enough to become relaxed and workable.
For the best texture, however, assemble the pizza shortly before baking rather than allowing the sauced dough to sit for a long period.
How to Store Leftover Colorado-Style Pizza
Cool leftover slices before transferring them to an airtight container or wrapping them securely. Refrigerate promptly.
To reheat, an oven or toaster oven is ideal for restoring some crispness to the crust. Place the slices on a baking sheet and warm until the cheese is hot.
The thick crust also reheats nicely because its substantial structure prevents it from becoming quite as fragile as a very thin pizza base.
Save fresh honey separately and add it only after reheating.
Colorado-Style Pizza vs. Chicago Deep Dish
The two pizzas can look similar at first because both appear substantial, but their structures are quite different.
Chicago deep-dish pizza is constructed in a deep pan, with dough extending across the bottom and up the sides. Colorado mountain-style pizza emphasizes the thick exterior rim while maintaining a comparatively conventional pizza center.
Beau Jo’s description specifically makes this distinction: its mountain-style crust is thick primarily around the edge rather than throughout the entire pie.
That difference is important when shaping this homemade version. Think “massive outer crust with a generously topped center,” not “deep casserole-like pizza.”
A Pizza with a Built-In Sweet Finish
Few regional pizza traditions create such an obvious transition between dinner and dessert.
First comes tomato sauce, melted mozzarella, sausage, pepperoni, vegetables, herbs, and Parmesan. Then, at the end of the slice, the proportion changes. The toppings disappear and what remains is a large piece of warm honey-wheat bread.
A drizzle of honey turns that final bite into something completely different.
That tradition is central enough that Beau Jo’s describes its remaining crust as something intended to be eaten with honey after the main pizza portion.
It is easy to understand why the ritual has become such a memorable part of the style.
Final Thoughts
Homemade Colorado-Style Pizza offers something genuinely different from the usual pizza-night routine. The tall, hand-rolled honey-wheat crust gives the pizza its unmistakable appearance, while abundant mozzarella, pepperoni, sausage, mushrooms, peppers, and onions create a satisfying savory center.
Most importantly, don’t forget the honey.
That little dish at the table transforms the oversized crust from something diners might leave behind into one of the most anticipated parts of every slice.
Whether served for a weekend family dinner, game night, casual party, or a homemade exploration of American regional pizza styles, this Colorado-Style Pizza delivers a memorable combination of hearty toppings, chewy crust, savory flavor, and just enough sweetness to make the last bite as appealing as the first.
Colorado-Style Pizza
Ingredients
Equipment
Method
- Stir warm water, yeast, and 1 tablespoon honey together in a large bowl. Let stand 5–10 minutes until lightly foamy.
- Add the remaining 1 tablespoon honey, olive oil, bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms, then knead 7–9 minutes until smooth and elastic, adding a little extra bread flour only if very sticky.
- Place the dough in a lightly oiled bowl, cover, and let rise about 60 minutes, or until roughly doubled.
- Meanwhile, stir crushed tomatoes, tomato paste, oregano, garlic powder, onion powder, optional honey, and salt together. Cook the Italian sausage in a skillet until browned and fully cooked, then drain well.
- Preheat the oven to 475°F (245°C). Lightly oil a large pizza pan or heavy baking sheet.
- Press or roll the dough into a 13- to 14-inch round. Leave extra dough around the perimeter and roll the outer edge inward to create a tall, thick rim; pinch at intervals to give the edge a rustic mountain-like shape.
- Spread sauce over the center without covering the raised rim. Add about half the mozzarella, then sausage, pepperoni, mushrooms, bell pepper, and red onion. Finish with the remaining mozzarella and Parmesan.
- Bake 16–18 minutes, until the center is cooked through, the cheese is bubbling, and the high crust is deeply golden. Rest 5 minutes before slicing.
- Serve hot with honey on the side. Drizzle or dip the thick outer crust in honey after the savory portion of each slice is eaten.
