Author Topic: Pizza Cones (Read 20489 times)

rockabilly · « **Reply #40 on:** June 11, 2010, 06:10:11 PM »

here's a BBQ chicken cone, I am also going to do a Gyro in a cone

norma427 · « **Reply #41 on:** June 11, 2010, 09:49:55 PM »

rockabilly,

You pizza cone maker looks great. How do the crust part of the cone taste. Are they something like a real pizza crust?

Thanks for taking the pictures and showing us what the pizza cones look like.

Norma

rockabilly · « **Reply #42 on:** June 12, 2010, 12:39:55 AM »

yeah pretty much but they tend to be a little chewier.

PizzaFoodie · « **Reply #43 on:** July 18, 2010, 02:44:52 AM »

This is really interesting. I'm very interested in more details about different ways you are filling them.
Are you just spooning the stuff as a normal layer?
Are you layering the ingredients through out?
Or are you saucing the sides, cheesing the sides, and sticking ingredients in the middle?

Great topic.

Donknapp · « **Reply #44 on:** March 06, 2011, 01:28:35 PM »

Hi Norma. I'm new here. Just wondering if you know the status in our area on Pizza Cones? Just learned about them on TV last week on food network. Is this a new think or something that has come and gone and I just missed it. Just happened on you and rocka billy's conversation from a few years ago. Thanks for any info.

norma427 · « **Reply #45 on:** March 06, 2011, 01:51:05 PM »

Donknapp,

I don’t know anyone that is selling pizza cones in my area. The only place I saw where they might be selling pizza cones is in NY.

Norma

Donknapp · « **Reply #46 on:** March 06, 2011, 01:53:42 PM »

Thanks Norma.

buceriasdon · « **Reply #47 on:** March 06, 2011, 03:03:26 PM »

<a href="http://www.youtube.com/watch?v=nR97X3DLzYs&feature=related" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=nR97X3DLzYs&feature=related</a>

I am convinced my Boy Scout upside down pizza method could be modified to use an old style fountain stainless steel cone with the foot cut off for a mold to parbake, invert, fill and finish baking. Sadly I won't find them here in Mexico and my toaster oven is not tall enough to test my idea. Another time perhaps.........
Don

norma427 · « **Reply #48 on:** March 06, 2011, 03:24:09 PM »

Quote from: buceriasdon on March 06, 2011, 03:03:26 PM

http://www.youtube.com/watch?v=nR97X3DLzYs&feature=related

I am convinced my Boy Scout upside down pizza method could be modified to use an old style fountain stainless steel cone with the foot cut off for a mold to parbake, invert, fill and finish baking. Sadly I won't find them here in Mexico and my toaster oven is not tall enough to test my idea. Another time perhaps.........
Don

Don,

You are always coming up with creative ideas!

I am sure you could design something yourself, if you want to try to make pizza cones. I think your could put your “Boy Scout Method” into your toaster oven, with a little bit of imagination. Maybe by putting the dough inside of two containers and lying it down to bake. Isn’t there some kind of stainless steel vessels in Mexico? Best of luck if you try to make pizza cones!

Norma

buceriasdon · « **Reply #49 on:** March 06, 2011, 04:27:52 PM »

I have some friends here who have a ceramic studio so my plan will be make a paper pattern for the cone and cut out a disc with a pie shape cut out from a clay slab, form it into a cone, then have them fire it. I'll use one of the ovens in the hotel here to bake the cones in. Give me a week or so, I'll be back.
Don

norma427 · « **Reply #50 on:** March 06, 2011, 07:26:39 PM »

Quote from: buceriasdon on March 06, 2011, 04:27:52 PM

I have some friends here who have a ceramic studio so my plan will be make a paper pattern for the cone and cut out a disc with a pie shape cut out from a clay slab, form it into a cone, then have them fire it. I'll use one of the ovens in the hotel here to bake the cones in. Give me a week or so, I'll be back.
Don

Don,

Your plan sounds interesting!

I will be anxious to see how it works out.

Norma

TXCraig1 · « **Reply #51 on:** March 07, 2011, 03:47:37 PM »

You could also pull a really thin crust, top and bake it, and then cut into rectangles about the size of a half sheet of nori, and roll it like a sushi hand roll.

Craig

TXCraig1 · « **Reply #52 on:** March 07, 2011, 03:51:57 PM »

On second thought, maybe that wouldn't work. I think they only top half the nori before they roll it up. Maybe you could make a big tall rectangle (~8"x16"), top half of it the long way, then cut it into 4" strips the short way that could be rolled up into cones.

Craig

buceriasdon · « **Reply #53 on:** March 07, 2011, 05:39:03 PM »

Plan B. Turns out my friends with the ceramic studio are returning to the USA next week so everybody is wanting their work fired.

Ok. I'm not a quitter. I've got some copper sheet here, some tools and some ingenuity, so just do it. I ran out of small flush head threaded stainless screws so I was only able to finish one. Have to pick up some more. Three more are cut out plus a template to trim the rolled out pie shaped dough. I'm making dough tonight for the one. More to follow.
Don
Ah, BTW, laid out the slice will be 8" wide by 6" long.

norma427 · « **Reply #54 on:** March 07, 2011, 07:58:05 PM »

Quote from: buceriasdon on March 07, 2011, 05:39:03 PM

Plan B. Turns out my friends with the ceramic studio are returning to the USA next week so everybody is wanting their work fired. Ok. I'm not a quitter. I've got some copper sheet here, some tools and some ingenuity, so just do it. I ran out of small flush head threaded stainless screws so I was only able to finish one. Have to pick up some more. Three more are cut out plus a template to trim the rolled out pie shaped dough. I'm making dough tonight for the one. More to follow.
Don
Ah, BTW, laid out the slice will be 8" wide by 6" long.

Don,

I can see you are not a quitter!

Good to hear you have plan B. Will be waiting to see your pizza cone.

Best of luck!

Norma

Ronzo · « **Reply #55 on:** March 07, 2011, 09:28:14 PM »

I don't have the talent to come up with a design myself, but I'm watching this thread closely. My kids would go ape snot over a pizza cone.

TXCraig1 · « **Reply #56 on:** March 07, 2011, 10:20:28 PM »

How about taking a flour tortilla, roll it into a cone, clip it witha clothes pin, fry it up crispy, then fill and bake it.

It would be kind of a cracker-style pizza cone.

Craig

Ronzo · « **Reply #57 on:** March 07, 2011, 10:31:56 PM »

Quote from: TXCraig1 on March 07, 2011, 10:20:28 PM

How about taking a flour tortilla, roll it into a cone, clip it witha clothes pin, fry it up crispy, then fill and bake it.

It would be kind of a cracker-style pizza cone.

Craig

That's a thought. I'll ponder it for awhile. I LOVE the flavor and texture of fried flour tortillas.

norma427 · « **Reply #58 on:** March 08, 2011, 06:51:12 AM »

Craig and Ron,

The flour tortilla fried pizza cone sounds interesting.

I used to make taco salads with flour tortilla shells that I bought from a distributor at my Funnel Cake and Mexican food market stand. Those frozen flour tortilla frozen shells fried, were the best thing, in my opinion. I do miss them. I used two stainless steel things that the shell fit between. It made like a ruffled basket for the taco salad. I wonder if someone can come up with a great flour tortilla formula to try for a pizza cone. One that would melt in your mouth, but withstand the toppings. Sounds great to me. Craig, your idea sounds like it would work.

Norma

buceriasdon · « **Reply #59 on:** March 08, 2011, 03:12:39 PM »

Copied from E How. I think the difficulity level should be some where around impossible. I'm quite sure this recipe was never made or tested. It's hard to imagine why this was even posted to E How.
Don
How to make a Pizza Cone
Difficulty: Moderate
Instructions.Things You'll Need:
Pizza dough
Rolling pin
1Select your dough. Before making a pizza cone you will need to decide on the kind of dough you want to use. If you prefer to make your dough, follow your favorite recipie for homemade pizza dough. If you prefer not to make the dough, purchase a pre-made dough such as a Pillsbury or Chef Boyardee brand.

2Roll out the dough onto a flat surface. Dust the dough with flour so that it will not stick to the surface. Use a rolling pin to stretch out the dough as thin as possible. Stretch out the dough into a rectangular shape. Make sure that it is large enough to divide into two or three sections.

3Use a sharp knife to divide the dough into two or three sections. Cut the sections so that they are shaped as triangles.

4Cook your dough. Bake the dough in the oven according to the recipe or package directions.

5Assemble your cone. Once the triangles have baked, place a cylinder or paper towel roll on one end and roll the dough around until it forms a cone. Pinch the end of the cone so that there is no space left at the bottom. Allow the cones to cool so that they can harden. Fill your cones with prepared pizza toppings. The cones can now be baked again until they are heated through.