Serious Eats - seriouseats.com

Well done, Hannah. Good to hear that you're moving in the direction that you'd like to go. I've read your blog for about a year now, through Serious Eats, and it's always been one of the features I look forward to.

Also, six months ago, one of my very good friends moved to LA to do a restaurant management program that sounds suspiciously similar to the one you've described. She's loving it and all the opportunities that come with it. Maybe I'll tell her to look out for you...

Good luck with everything!

Just went ahead and registered myself just so I could talk about Rocky Mountain style pizza. Just at Beau Jo's? No way! I live way up in the mountains now, in the ski town of Breckenridge and nearly every pizza joint around here serves this particular version of very chewy, slightly sweet crust (usually whole wheat - we like it "healthy" in CO) and offers honey to dip it in.

Anyone know why we have this peculiar, heavy crust (and bagels that have the consistency of hockey pucks?)??? Altitude, baby! Anyone out there ever tried to bake at altitude? Even Denver, at a mile high, has issues, but Idaho Springs is somewhere above 8,000 feet, and I live at 10,600! Bread just doesn't like to rise up here (and it's really hard to figure out baking times when water boils at 97 degrees).

But Beau Jo's pizza? Flippin' delicious. And before all you "serious" pizza eaters comment back, know this: I'm a born and raised Jersey girl, so I know my pizza. You can't fold it in half and there's none of that day-glo orange grease dripping off, but this is some darn good pizza.