Colorado Mountain Style Pizza

This Colorado Mountain Style pizza, my friends, is going to make it into your rotation. The Colorado style pizza is as bold and massive as the Rocky Mountains; big flavorful crust (thanks to the use of whole wheat flour and honey), demands a boulder of toppings, and is both forgiving and rewarding to make. If you don’t have a 14” pizza pan, get one! Until then, don’t be afraid to improvise and use a large cake pan, paella pan, whatever you have that is big enough.

5 from 1 vote

Colorado Mountain Pizza

Colorado Mountain Pizza
Course Pizza
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1
Author Jim


  • 16" lipped aluminum pan (or whatever you have)


  • 1.5 cups whole wheat flour
  • 1.5 cups bread flour
  • 1 1/4 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 packet instant yeast
  • 1 teaspoon table salt
  • 2 tablespoons olive oil
  • 1 cup crushed tomatoes
  • 0.25 cup tomato paste
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic , minced
  • pinch red pepper flakes
  • 3 cups mozzarella cheese
  • 0.5 cup grated Parmesan
  • 2 cups of toppings (cooked onions/peppers/sausage/mushrooms)
  • Hot honey for drizzling


  • In your stand mixer or large bowl, combine water, honey, and yeast. Gently combine and let stand for 3 minutes.
  • Following the rest period, begin to mix (use the hook attachment on your stand mixer) on low. Gently pour in flours, salt, and oil. Let mix for 5 minutes on medium low speed (scraping the bowl as needed to keep the dough in the bowl). Remove from mixer and form into a ball, then place back into workbowl. Let sit for 2 hours.
  • As dough rises, Combine olive oil, tomatoes, tomato paste, garlic, pinch of salt, pepper flake, and Italian seasoning into small saucepot. Bring to just a simmer, then set aside for future use.
  • Preheat your oven to 450 deg F. Roll out to a flat 16″, move to your pizza pan (looking for 1″ overhang). Dock dough with a fork and make small slits into the overhung dough every few inches. Roll the overhung dough back into the pie, forming the crimped crust lip. Perfection isn’t a must here, just get some volume with your roll.
  • Sauce your pizza, cheese your pizza, and top your pizza. Bake your pizza for 18-20 minutes or until golden and awesome. Remove from oven and drizzle with a bit of that hot honey to finish. Enjoy!


The stats:
223 g whole wheat flour 
187 g bread flour  
300 ml water  
30 ml olive oil 
30 ml honey  
7 g yeast 
7 g table salt

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