Author Topic: Cone Crust Pizza? (Read 933 times)

TXCraig1 · « **on:** September 25, 2012, 11:45:07 AM »

Hot dog stuffed crust - cheeseburger crown crust - and now ... drum roll ... Cone Crust Pizza?

<a href="http://www.youtube.com/watch?v=NnfcBOHbRG4&feature=player_embedded" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=NnfcBOHbRG4&feature=player_embedded</a>

http://www.pizzahut-me.com/English/

I wonder why Pizza Hut doesn't let us try these grand culinary creations here?

pizzaneer · « **Reply #1 on:** September 25, 2012, 12:24:14 PM »

Call me crazy, I'd try it. At least once.

Pete-zza · « **Reply #2 on:** September 25, 2012, 02:17:48 PM »

A while back there was a fair amount of discussion on pizza cones: http://www.pizzamaking.com/forum/index.php/topic,8750.msg75793.html#msg75793.

Also, at one time, Norma tried making pizza cones.

Peter

TXCraig1 · « **Reply #3 on:** September 25, 2012, 02:31:47 PM »

Quote from: Pete-zza on September 25, 2012, 02:17:48 PM

A while back there was a fair amount of discussion on pizza cones: http://www.pizzamaking.com/forum/index.php/topic,8750.msg75793.html#msg75793.

Also, at one time, Norma tried making pizza cones.

Peter

This to me bears no relationship to a pizza cone.

Pete-zza · « **Reply #4 on:** September 25, 2012, 02:40:33 PM »

Craig,

I agree but thought that perhaps it was the shape that you emphasizing. I thought also that you might not have seen the thread I referenced. However, I now see that you joined the forum about a month before the thread was started.

Peter

TXCraig1 · « **Reply #5 on:** September 25, 2012, 02:55:29 PM »

Quote from: Pete-zza on September 25, 2012, 02:40:33 PM

Craig,

I agree but thought that perhaps it was the shape that you emphasizing. I thought also that you might not have seen the thread I referenced. However, I now see that you joined the forum about a month before the thread was started.

Peter

You're right. I had not seen that thread, but I remember Don's efforts to that end a while back.

I was more emphasizing the things Pizza Hut puts in the crust in the Middle East and pondering why they limit it to that region.

Craig

Pete-zza · « **Reply #6 on:** September 25, 2012, 03:10:27 PM »

Quote from: TXCraig1 on September 25, 2012, 02:55:29 PM

I was more emphasizing the things Pizza Hut puts in the crust in the Middle East and pondering why they limit it to that region.

Craig,

I agree. It has long intrigued me that Pizza Hut has been the major U.S. pizza chain to try out unique pizza products outside of the U.S. Sbarro also tends to do similar things but not as strange as the PH offerings. Maybe PH uses its foreign markets as the guinea pigs for products that it might later test market in the U.S. Or maybe they are testing the processing methods.

Interestingly, there are foreign markets where PH still uses fresh dough in its stores. I wonder why it hasn't gone to frozen dough as it has in the U.S. (and, I believe, in Canada).

Peter

Don K · « **Reply #7 on:** September 25, 2012, 03:37:29 PM »

Pizza Hut is not the only food US food chain to offer "unique" products in other countries. Look at this Black Burger offered at Burger King in Japan. It comes with a bun blackened with bamboo charcoal and ketchup with squid ink.

http://aht.seriouseats.com/archives/2012/09/burger-king-in-japan-releasing-black-kuro-burger-for-5th-anniversary.html?ref=excerpt_readmore

TXCraig1 · « **Reply #8 on:** September 25, 2012, 04:02:36 PM »

I'd give it a go. Same for the Pizza Hut creations (I refuse to call them pizza). I bet they would go down pretty well with a 6pk.

TXCraig1 · « **Reply #9 on:** September 25, 2012, 04:06:43 PM »

How about opening a restaurant that only sells fast food items not available in the US? The menu could be organized by region and list the items offered in that region but not in the US.

rcbaughn · « **Reply #10 on:** September 25, 2012, 06:48:55 PM »

I would be all fired up to eat one of Norma's cones, they look pretty appetizing. The Pizza Hut version, not so much. All the excess filling would just be too much of a gut bomb to me and everyone knows that I have a pretty high tolerance for fatty foods.

And I think that would work in some markets Craig. I know that I love going to stores the specialized in imported foods, even if the products aren't significantly different that what is offered locally. Something about trying new foods brings a sense of adventure to it all.

norma427 · « **Reply #11 on:** September 29, 2012, 08:02:42 PM »

The Scoop on Pizza Hut's Cone-Crust Creation in the Middle East on Slice by: Arva Ahmed
http://slice.seriouseats.com/archives/2012/09/the-scoop-on-pizza-huts-cone-crust-creation-in-the-middle-east.html?ref=excerpt_readmore

Norma

petef · « **Reply #12 on:** September 29, 2012, 11:09:41 PM »

Norma, your pizza cones in the link below look GREAT! Just the right size for my needs as an appetizer. I'm always looking for new ideas for appetizers at our family gatherings. I'm going to try it. Thanks for the idea!
The pizza cone is more appetizing than a pizza roll because you get to see a preview of what's inside.
http://www.pizzamaking.com/forum/index.php/topic,8750.msg91834.html#msg91834

Great job Norma!

---pete---

norma427 · « **Reply #13 on:** September 30, 2012, 08:00:53 AM »

Quote from: petef on September 29, 2012, 11:09:41 PM

Norma, your pizza cones in the link below look GREAT! Just the right size for my needs as an appetizer. I'm always looking for new ideas for appetizers at our family gatherings. I'm going to try it. Thanks for the idea!
The pizza cone is more appetizing than a pizza roll because you get to see a preview of what's inside.
http://www.pizzamaking.com/forum/index.php/topic,8750.msg91834.html#msg91834

Great job Norma!

---pete---

Pete,

Thanks! I was going to play around more with pizza cones, but always get sidetracked with other experiments. The pizza cones were good, but really more trouble to make than regular pizza.

Let us know if you decide to try and make pizza cones how they turn out.

Norma

petef · « **Reply #14 on:** September 30, 2012, 08:11:27 PM »

Quote from: norma427 on September 30, 2012, 08:00:53 AM

Pete,

Thanks! I was going to play around more with pizza cones, but always get sidetracked with other experiments. The pizza cones were good, but really more trouble to make than regular pizza.

Let us know if you decide to try and make pizza cones how they turn out.

Norma

Sure will, Norma. It might be an excessive amount of work, but for appetizers at a small family gathering iyt might be worth it. Finding or making some kind of cone form is going to be the challenge here.

---pete---

norma427 · « **Reply #15 on:** September 30, 2012, 09:01:02 PM »

Pete,

This is just one idea, but this is what a waffle cone tool looks like. http://www.pleasanthillgrain.com/rolling_pizzelle_waffle_cones.aspx and the link for the waffle cone tool. http://www.pleasanthillgrain.com/waffle_maker_makers_iron_irons_pizzelle_cone_heart_belgian_mix.aspx#conetool I used to use on for waffle cones and it worked well. I don’t know how it would work for pizza cones though. Maybe you could design your own and if you are a DIY person also make one.

I also am not sure I used the best dough formulation for a pizza cone, because I didn’t play around with it enough.

Norma

petef · « **Reply #16 on:** October 01, 2012, 08:01:19 AM »

Quote from: norma427 on September 30, 2012, 09:01:02 PM

Pete,

This is just one idea, but this is what a waffle cone tool looks like. http://www.pleasanthillgrain.com/rolling_pizzelle_waffle_cones.aspx and the link for the waffle cone tool. http://www.pleasanthillgrain.com/waffle_maker_makers_iron_irons_pizzelle_cone_heart_belgian_mix.aspx#conetool I used to use on for waffle cones and it worked well. I don’t know how it would work for pizza cones though. Maybe you could design your own and if you are a DIY person also make one.

Thanks, those pics gave me the info I needed. I could easily fabricate my own cone form using wood. If they hold their shape upside-down on a screen I could par-bake them that way. I could also fabricate my own cone holder. Cool ideas.

---pete---

norma427 · « **Reply #17 on:** October 01, 2012, 08:54:05 AM »

Pete,

I don’t know if you looked though the whole pizza cone thread, but Francisco posted a picture of a stainless steel cone shaped mold at Reply 30 http://www.pizzamaking.com/forum/index.php/topic,8750.msg96341.html#msg96341 Don also gave his Boy Scout ideas on how to make a pizza cone at Reply 47 http://www.pizzamaking.com/forum/index.php/topic,8750.msg130094.html#msg130094 To me that sounds like something that might work. Don also came up with another invention to bake a pizza cone at Reply 53 http://www.pizzamaking.com/forum/index.php/topic,8750.msg130262.html#msg130262 Don made a tasty looking pizza cone at Reply 60 http://www.pizzamaking.com/forum/index.php/topic,8750.msg130463.html#msg130463

Norma

petef · « **Reply #18 on:** October 01, 2012, 07:18:00 PM »

Quote from: norma427 on October 01, 2012, 08:54:05 AM

Pete,
I don’t know if you looked though the whole pizza cone thread....

Thanks Norma, that's great and plenty of ideas to work with. I might even experiment with cupcake pans. I'm sure I'm not the first one to to think of that. My goal is to make a mini pizza appetizer, so the cone shape is not mandatory.

---pete---

norma427 · « **Reply #19 on:** October 01, 2012, 07:25:31 PM »

Quote from: petef on October 01, 2012, 07:18:00 PM

Thanks Norma, that's great and plenty of ideas to work with. I might even experiment with cupcake pans. I'm sure I'm not the first one to to think of that. My goal is to make a mini pizza appetizer, so the cone shape is not mandatory.

---pete---

Pete,

The cupcake pan sounds like a creative idea!

I don't know anyone else here on the forum that had thought of that before.

Norma