Historians are in unanimous agreement about the birth of the distinct “Colorado-style” pizza. Its crust, as grand and uneven as the state’s Rocky Mountains with a honey finish as sweet as a John Denver melody, unequivocally made its first appearance under one man's ingenuity - Chip Bair.

For over half a century, the appeal of hefty pizzas sold at Beau Jo’s continues to draw in local residents and visitors alike. Here, pizzas, sold by weight, feature a cornucopia of toppings and a signature crust with a "built-in dessert" element – a leftover crust ready to be slathered with local honey.

Bair's pizza journey commenced in Brooklyn where dining on pizza was a cherished ritual. His pizza pilgrimage began after his family relocated to northern Minnesota, a region devoid of pizza establishments. Bair fondly recalls his parent’s delight over the arrival of pizza in their new home.

With his sister’s guidance, Bair ventured westward and found himself captivated by Colorado's charm. After moving to the historic mining town of Idaho Springs, Bair was able to purchase a cozy 15-seat pizzeria, with savings of $7,500, from Beau and Joanne Foulk, who had decided to relocate to an Oregon commune.

Bair gave the pizzeria a culinary face-lift by instilling a focus on fresh ingredients. A whole wheat flour and honey-infused robust crust which he often refers to as a “topping containment system”, transformed the standard pizza into a weighty delight. In fact, an extra-large Bair creation can weigh a staggering five pounds.

The idea to drizzle honey over the crust was sparked by Bair’s then-girlfriend, CeeCee. Beau Jo’s soon upgraded to a larger location with a seating capacity of 650, situated on Idaho Springs’ historic Miner Street. Additional branches soon followed the flagship pizzeria. Today, fans of Colorado-style 'mountain pies' can enjoy the offering in Steamboat Springs, Fort Collins, Evergreen, Lone Tree, and new addition - Denver.

Beau Jo’s has remained loyal to its wholesome, Colorado inspired ethos, by being an early adopter of whole wheat crusts and offering dairy-free pizzas since the early 80s. A decade later, a gluten-free crust alternative was introduced. The menu now also features vegan cheese, sausage, and pepperoni pizzas. A “prairie-style” pizza variant notably excluding the hefty hand-rolled crust, made popular in the original Beau Jo's pies, is also available.

Two decades ago, Bair trademarked his “Colorado-style pizza” – a strategic move that has excluded others from laying claim to his regional pizza style. However, the trend of drizzling honey on pizza crusts continues to spread throughout the state, with sightings of plastic honey bear containers reported as far away as San Diego and Alaska.

While the trademarked “Colorado-style” pizzas are exclusively at Beau Jo's, pizza lovers can still enjoy similar pizzas at independent outlets by hunting for them carefully. For instance, Boulder's famous "The Sink" offers its unique "Ugly Crust Pizza" complete with honey to be drizzled over the crust. Serving up decadent, towering crust pizzas for over two decades, High Mountain Pies runs a successful operation at the challenging altitude of Leadville, North America's highest city. Rocky Mountain Pizza Co., another beloved destination in Glenwood Springs, gratifies ski-goers and soak-seekers alike with its generously-crusted pizzas and choice assortment of toppings.