Pizza Cones

[buceriasdon]

Well, alrighty then, I have a learning curve here or fine tuning if you like, however the basic concept is sound and will work. I was, again, interuppted so my parbake was too much. My hydration rate of the dough also could have been dialed back some but that's easily handled. The skin was a bit too loose and didn't need to be. You can't see the fillings but I used 1/2 can of oil packed tuna, chopped green pepper and Asadero cheese with crushed fresh tomato. I layered the fillings but that's not the way to do this. Throw it all in a bowl, mix it up and pack it in then top with a layer of cheese. Wednesday's will be done that way. I'm not sure that a unglazed ceramic form will work as one might have sticking problems when releasing the crust from the form. The crust came away quite easily from the copper form. I suppose that tonight I made history here in Mexico. Except for the crust being over done I'm rather excited about the possibilities.
Don

PS. That's my Umami sauce on top that I used for the Asian monthly challenge.

[norma427]

Well, alrighty then, I have a learning curve here or fine tuning if you like, however the basic concept is sound and will work. I was, again, interuppted so my parbake was too much. My hydration rate of the dough also could have been dialed back some but that's easily handled. The skin was a bit too loose and didn't need to be. You can't see the fillings but I used 1/2 can of oil packed tuna, chopped green pepper and Asadero cheese with crushed fresh tomato. I layered the fillings but that's not the way to do this. Throw it all in a bowl, mix it up and pack it in then top with a layer of cheese. Wednesday's will be done that way. I'm not sure that a unglazed ceramic form will work as one might have sticking problems when releasing the crust from the form. The crust came away quite easily from the copper form. I suppose that tonight I made history here in Mexico. Except for the crust being over done I'm rather excited about the possibilities.
Don

PS. That's my Umami sauce on top that I used for the Asian monthly challenge.

Don,

Great job on your pizza cones!   

Norma

[buceriasdon]

Not easily seen in the photos but I used an opened up pop can for the cone holder to finish the bake. It occured to me to use the can as the form and turn the cone into a cup, a pizza cup. Same principal as the cone but in a cylinder. That's today's trial, pizza in a cup.
Don

[norma427]

Not easily seen in the photos but I used an opened up pop can for the cone holder to finish the bake. It occured to me to use the can as the form and turn the cone into a cup, a pizza cup. Same principal as the cone but in a cylinder. That's today's trial, pizza in a cup.
Don

Don,

I am excited about your idea of using a copper form.  I also think you made history in Mexico with your pizza cone.    Will be waiting to see your trial on the pizza cup.  More record breaking pizza making. I like your clever ideas.

Norma

[buceriasdon]

So I bought a Red Bull drink, 250ml. can. I draped the skin and removed the excess dough with scissors. Not the way to do it. Would have been faster and easier to cut a rectangle and rolled that around the can, then added a round to the top, er, the bottom of the cup and sealed the edges. Next time. I'm not used to this oven but the crust overall turned out much better. Still could have shortened the parbake a bit. The filling was steak, green pepper, onion, cheese and homemade BBQ sauce with Habanjero chilies I had on hand. I think the cone is easier to eat than the cup when it comes to the finish.
Don

[norma427]

So I bought a Red Bull drink, 250ml. can. I draped the skin and removed the excess dough with scissors. Not the way to do it. Would have been faster and easier to cut a rectangle and rolled that around the can, then added a round to the top, er, the bottom of the cup and sealed the edges. Next time. I'm not used to this oven but the crust overall turned out much better. Still could have shortened the parbake a bit. The filling was steak, green pepper, onion, cheese and homemade BBQ sauce with Habanjero chilies I had on hand. I think the cone is easier to eat than the cup when it comes to the finish.
Don

Don,

I keep watching what you are doing.  I am sure in the end you will be able to produce what you want, because you are determined.  Your choice of fillings for the Red Bull pizza cup sound great.  Wish I could have tried it.

Best of luck!

I have an old copper candy kettle that at some point I might cut down and also give the pizza cone or cup another try.  I need to find some kind of solder that if food safe.  I do have a soldering iron.  You are giving me lots of ideas.    Thanks!

Norma

[Ronzo]

Don, that looks pretty good, sir.

[buceriasdon]

Norma, Wrap the cone with aluminum foil. You're good to go. The only food safe solder is high temp. silver solder and or brazing with bronze rod. I found I had to stuff the apex of my formed cone with foil stuffed inside or the edge of the cone wanted to cut the dough. My other cones are going to riveted together then filed flush.
Ron, Thank you sir!

Also to anyone thinking about bisque fired ceramic cones the trick also is cover the cone with aluminum foil and use butter or oil as a release agent. A gentle twist and the crust pulls away easily.
Don

[norma427]

Don,

Thanks for the ideas! 

Norma

[buceriasdon]

I made another baking cone today, getting faster at it. The next two will be even quicker. While I forming the cone it came to me what Mexicans, my target market, would love. Baked beans, sliced quick fried hot dogs, Asadero cheese and onions with a squirt of ketchup on top. Also baked beans and pineapple! Sometimes I just amaze myself.  Today I am making one more bar, Greek whatever they are called pizza for a taste test as I don't have access to a regular oven at the moment then back to cones. Look out street taco stands (I call them "tacos con polvo", means tacos with dust) They sell a tiny little propane oven down here that would be perfect for cones.
Sidenote: All pizza delivered here comes with gobs of ketchup packages. Mexicans slather their pizza with it.
Don

Cono de pizza

[SinoChef]

Are these served hot right out of the oven? I am just wondering how difficult they are to eat. I am thinking, molten hot cheese running down my fingers.....

All pizza delivered here comes with gobs of ketchup packages. Mexicans slather their pizza with it.

That made me laugh. Ketchup is a condiment, not a meal!

[buceriasdon]

Tonight's taste test went quite well, so well(cough, cough) I will never have another baked bean, fried hot dog with Coca Cola ketchup BBQ sauce pizza again. Scarlett would have said "As God as my witness I will never eat such a pizza again!" I have no doubt that Mexicans will love such a creation (loose useage) so my course is set, the path before me has become distilled and distinct, one small Cono de Pizza stand today, manana mucho Conos de Pizza.
the saga continues...............Don

[buceriasdon]

I was doing research and ran across this vid which is exactly how I plan on doing mine! Nothing new under the sun they say. Very nice cones he has but no matter my handmade copper ones will work fine.

<a href="http://www.youtube.com/watch?v=yRUGyOVOVV8&amp;NR=1" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=yRUGyOVOVV8&amp;NR=1</a>

even down to the cutter!
Don

[JConk007]

Look what I found for sale on ebay The Pizza cone Machine cheaper than a mobile WFO thats for sure !!
http://www.ebay.com/itm/280746355977?ssPageName=STRK:MEWAX:VRI&_trksid=p3984.m1438.l2661
John

[norma427]

Look what I found for sale on ebay The Pizza cone Machine cheaper than a mobile WFO thats for sure !!
http://www.ebay.com/itm/280746355977?ssPageName=STRK:MEWAX:VRI&_trksid=p3984.m1438.l2661
John

John,

Thanks for the link for the pizza cone machine for sale on ebay.  I never really saw one in action.  They do look cool!  Wonder if the person that owned it wasn't doing too good with making pizza cones.  The price is still steep.  Would rather own a WFO and make Neapolitan pies. 

Norma

[buceriasdon]

Norma, That looks to be a imported cone maker and that's what the asking price seems to be for one. I for one never could get my head around calling them pizza cones. These folks have a better concept to me.   http://www.sonomahotcones.com/
Don

[norma427]

Norma, That looks to be a imported cone maker and that's what the asking price seems to be for one. I for one never could get my head around calling them pizza cones. These folks have a better concept to me.   http://www.sonomahotcones.com/
Don

Don,

I only have looked at some of the pizza cone devices that make them. I find them interesting, but really don’t think that they make that great of a pizza, compared to other ways of making pizza.  The link you gave, does look like a different alternative to make what I call “waffle cones”.  I had a “waffle cone” machine when I made “waffle cones”, for my funnel cake stand that I sold fresh waffle cones with ice cream in made in the machine.  You just needed to pour the batter in, then take the baked waffle out and roll it on a form, while it was still warm.  I don’t know if your link shows what kind machine they use or not.  I had a cheap waffle cone maker like this one.http://www.webstaurantstore.com/chefschoice-m838-waffle-cone-iron-maker/694M838.html  Better waffle cone makers are like these. http://www.webstaurantstore.com/search/waffle%20cone%20maker.html I did make different flavors of waffle cones, so I guess the waffle cone maker also could be used to some kind of pizza dough.  If I still owned that cheap waffle cone machine I would try some kind of pizza dough in it.

Norma

[buceriasdon]

Norma, I have continued to work on my hot cones though I haven't really posted about my experiments but I agree with you, the way pizza cones are assembled, layered, to me is unsatisfactory. However when the ingredients are mixed together as are the the Sonoma hot cones the taste profile is very good, the flavors are pleasingly blended. As a container for mac and cheese with ham, or chili, the combanation is really quite tasty. I hope to find the time soon to build a dedicated gas fired cone oven that I can prebake the cones and then finish the cones in the same oven.
Don

[norma427]

Norma, I have continued to work on my hot cones though I haven't really posted about my experiments but I agree with you, the way pizza cones are assembled, layered, to me is unsatisfactory. However when the ingredients are mixed together as are the the Sonoma hot cones the taste profile is very good, the flavors are pleasingly blended. As a container for mac and cheese with ham, or chili, the combanation is really quite tasty. I hope to find the time soon to build a dedicated gas fired cone oven that I can prebake the cones and then finish the cones in the same oven.
Don

Don,

Great to hear you are still experimenting on your hot cones!    Will be looking forward to seeing more of your hot cones when you have time to build a dedicated gas fired cone oven.  That would be interesting to see.  It sounds like you really thought your ideas though of what to do.

Best of luck!

Norma