Turn dough into a large, flat floured surface and begin stretching and rolling dough into a large thin sheet. For pizza cone dough you’re going to want the dough to be really thin, about 3mm. For reference regular pizza dough is usually rolled out to a thickness of around 6mm-8mm.
How do you make a large pizza cone?
Start with mozzarella in the bottom, then layer in sauce, sausage, cheese, sauce, pepperoni, cheese, etc. until full. Top it off with cheese and mini pepperonis. Stand your cone up in an oven safe bowl and bake for 10 more minutes, then broil the top.
How do you make a pizza bubble?
Use a pizza stone or pizza steel, preheated at max oven temp for about an hour. This will blast heat into the dough from underneath, helping create steam. Stretch by hand rather than using a rolling pin. A rolling pin crushes all the air out of your dough, and you’ll get a flat cornice.
How can I make pizza at home better?
So at the risk of sounding like a cheap infomercial, here are 7 easy tips on how to make better homemade pizza.
- Use a Pizza Stone. This is the most important tip and it’s why I’m putting it first.
- Thinner Crust.
- Use Plenty of Flour.
- Cooking with Fire.
- Use Olive Oil.
- Choose Your Toppings Wisely.
How wet should pizza dough be?
Pizza dough should be very wet and sticky when the ingredients are first combined. Over time, the flour absorbs the water and the dough becomes much less “wet”. You can give it a 3-5 minute knead or let it rest for 20 minutes to allow the flour to absorb the water. It then just needs 1 minute of kneading.
Can you make pizza on a baking tray?
If all you have is a light-colored baking sheet, you can absolutely use it to make pizza. Just increase the oven temperature to 510°F (or up to 550°F if possible) and bake your pizza for an additional 5 to 10 minutes, checking the underside every few minutes to make sure it’s evenly browned but not burnt.
What are pizza ingredients?
The most common ingredient in pizza dishes is olive oil. Flour, yeast, mozzarella cheese, white sugar, tomatoes and onion are also common ingredients in pizza recipes.
How to cook pizza cone in microwave?
In large bowl, mix 3/4 cup of the pizza sauce, the pepperoni, bell pepper and remaining meatball halves. Microwave uncovered on High 2 to 4 minutes or until hot. Spoon about 1/4 cup of the mixture into each baked cone. Top each cone with about 1 tablespoon cheese. Serve hot with remaining pizza sauce.
How to cook pizza cone with Meatball and cheese?
Place 1/2 meatball in bottom of each cone. In large bowl, mix 3/4 cup of the pizza sauce, the pepperoni, bell pepper and remaining meatball halves. Microwave uncovered on High 2 to 4 minutes or until hot. Spoon about 1/4 cup of the mixture into each baked cone. Top each cone with about 1 tablespoon cheese.
Introduction: Pizza Cones
Pizza in a cone!Portable, personalized, plentiful pizza cones!Make you own pizza cones at home with this fun and simple food hack.Using an empty aluminum drink can as a cone-form and a standard pizza recipe, you can make your own pizza cones and take a new twist on a classic Italian dish.These cones are great for parties, game day or just a fun way to make any pizza dinner more awesome!Each cone is made not to drip and can be personalized with different ingredients for each hungry person.
Enough talk, let’s cone some pizza.
Step 1: Ingredients + Materials
Pizza dough is really easy to make and ingredients can be substituted to suit your tastes, here’s what I used:
- 1 tablespoon dry active yeast
- 2 tablespoons sugar
- 2 cups warm water
- 5 cups flour (any kind)
- 1 tablespoon salt
- 3 tablespoons olive oil
- spices: oregano / basil / thyme / italian parsley
- aluminum drink cans
- heavy-duty scissors
- 2 Thin Crust Pizza Dough (Pillsbury)
- Pepperoni Stick (diced)
- 1 Lb Italian Sausage
- Tomato Paste (to thicken sauce)
- Mozzarella (Low Moisture/Part Skim)
- Mini Pepperonis
- JP’s Fixings
- Totinos Pizza Rolls
- Regular Pepperoni Slices
- Ground Beef
Step 2: Activate Yeast
Stir yeast and sugar into warm water and set aside.The dried yeast takes a few minutes to reactivate from it’s freeze-dried, dormant state – the warm water activates the yeast and the sugar is the food they love.Imagine an all you can eat buffet of your favourite food served to you while you’re relaxing in a jacuzzi.Awesome, right?The yeast are doing just that.Let the yeast do its thing for about 5 minutes, you’ll start to see bubbles form at the top when it’s ready.
In the meantime you can mix the dry ingredients together.
Step 3: Measure + Mix
Combine all the dry ingredients and spices into a large mixing bowl.I used a combination of fresh and dried herbs, you can add whatever kind of spices you like to make your own custom dough.By the time you’ve mixed the dry ingredients your yeast should be ready to go.Give the yeast a quick stir and combine with the dry ingredients along with the olive oil.If you have a kitchen mixer with a dough hook, let it run for about 5 minutes.I don’t have a mixer so I mixed with my hands.
After a few minutes mixing in the bowl to ensure a semi-consistent mixture I turned the dough onto a large flat surface dusted with flour and kneaded the dough until it was warm and elastic.Once dough has been mixed it needs to rest.During this resting period the yeast will continue eat the sugars and start to produce CO2 gas which will give your dough a soft and bubble texture.Roll dough into ball and transfer to a clean bowl.Drizzle olive oil over dough, then cover with a kitchen cloth and let rest at room temperature for about an hour.While the dough is resting it’s time to make the cone holders from those aluminum cans.
Step 4: Make Cone Holders
In order to bake the pizza cones they will need to held upright during baking, for this we’ll use a modified aluminum drink can.Remove the tops from the cans with a sharp hobby knife or heavy-duty scissors, then rinse out the insides.Vertical slits were cut into each can creating ‘fingers’, these fingers can easy be bent to accept cones of different sizes (as no two pizza cones are going to be exactly alike in shape).Cut aluminum cans are very sharp, so be careful.
Step 5: Roll Dough Flat
After the dough has rested for about an hour you’ll notice that it’s increased in volume, my dough was almost twice its size!Turn dough into a large, flat floured surface and begin stretching and rolling dough into a large thin sheet.For pizza cone dough you’re going to want the dough to be really thin, about 3mm.For reference regular pizza dough is usually rolled out to a thickness of around 6mm-8mm.
Step 6: Trace Shapes, Cut, Then Par-bake
There’s a few different ways to make a conical shape from flat dough.I chose to experiment with paper to get the best cone shape I could without too much dough overlap.When I was happy with my shape I transferred the paper template to the dough and cut out the shapes.The shapes were loaded onto a flat tray and par-baked in a 200°Coven for under a minute.Once removed from the oven they were immediately shaped into a cone, the soft edges of each cone was pressed together, and then they were placed placed in the modified aluminum can and allowed to cool.After cooling you should have a semi-baked cone, with minimal dough overlap (d’overlap?) and a no seam gaps.
Step 7: Fill Cones
After cones are placed in the modified aluminum cans I placed cheese in the bottom of each cone as an ad hoc plug, just in case there were any gaps left when forming each cone.Tomato sauce was slathered inside each cone, then each cone was filled with personalized ingredients.Make sure to mix in extra cheese with your other ingredients when filling the cones, this will give your pizza cones that extra cheezey goodness that you’re guests will love.Once filled each cone was topped with more cheese.
Step 8: Bake
Bake in a 175°Coven for about 7-10 minutes.The top cheese should have melted along with all the cheese inside, perfect!During this bake the dough will also finish cooking.Once cooked through, carefully remove the aluminum cone holders from the oven and let cool for about a minute before removing from the cans.Gently ease each cone from its holder and wrap the the bottom of the cone with paper towel and serve.
Step 9: Be Careful, They’re Hot!
Time to eat! Everyone gets a personalized cone with all their favourite ingredients, and of course loads of gooey cheese!Have fun! Did you make your own pizza cones? Leave a comment below with a picture of your own pizza cones.Happy making:)
1 Person Made This Project!
GIANT PIZZA CONES
Hellthy JunkFoodMar 19, 2017 7000 Calories
Giant Pizza Cone
- A Pizza Cone is like a snowflake, minus the snow… and possibly the flake. But what I’m trying to say is that you can make it however you want, we’re just showing you how to get started. Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Author: HellthyJunkFood – JP Recipe Type: Entree Cuisine: American Serves: 1 Ingredients:
- Preheat your oven to 425°F
- Take your tin foil and shape it into a giant cone *Make sure that the size of your cone can fit in your oven*
- Open both Pillsbury doughs and layer one on the other. Carefully wrap the dough around the tin foil cone and make sure it is sealed shut. Pre bake for 10 minutes.
- While your cone pre bakes prep your filling by cooking off your sausage, cut your pepperonis into a small dice, mix your marinara with tomato paste to thicken it, etc.
- Build the inside of your cone in layers. Start with mozzarella in the bottom, then layer in sauce, sausage, cheese, sauce, pepperoni, cheese, etc. until full. Top it off with cheese and mini pepperonis.
- Stand your cone up in an oven safe bowl and bake for 10 more minutes, then broil the top.
- Now this is a more difficult foodie item to share but it’s definitely one that you can walk around and make a huge statement about how great you are.
Nutritional Information: Serving Size: 1 Calories: 7,000 Fat: 295 Saturated Fat: 120 Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 525 Sugar: 100 Sodium: 21,000 Fiber: 30 Protein: 320 Cholesterol: 610
How to Make Better Pizza at Home
This post contains affiliate links.I may receive a commission if you click a link and purchase a product I recommend.We’ve all been there, your homemade pizza is plain, boring or just missing something.Have I painted your culinary nightmare yet?If so then you’re in the right place.A few years ago I was in your shoes.
I rarely made homemade pizza because it was nothing special.I could take it or leave it.Scott introduced me to cooking with a pizza stone and now I’m hooked.Total game changer.Now we make pizza 2 or 3 times a month and it’s worlds above a frozen pizza or delivery.So at the risk of sounding like a cheap infomercial, here are 7 easy tips on how to make better homemade pizza.
1. Use a Pizza Stone
This is the most important tip and it’s why I’m putting it first.Why use a pizza stone?A pizza stone gives you perfectly cooked crust with brick oven like qualities.The secret is getting the stone HOT.Preheat your stone for 45 minutes to 1 hour in the oven at 500° F before baking.This will cook the crust FAST, about 10-15 minutes, giving it a crispy outside and soft (but not soggy) center.
It’s hard to describe, but when you bite into the perfect crust you just know it.For this method, you will also need a pizza peel to transfer your pizza on and off the stone.Pizza peels come in all shapes and sizes and are made of wood or metal.Here are a few good tips from chow.com on using a pizza peel.
2. Thinner Crust
If your dough is too thick it will take away from your toppings and make the pizza too heavy or soggy (shoot for about 18 ounces).If I buy pre-packaged dough I end up removing a little so the crust can be slightly thinner.Use a rolling pin to start and then use your hands to really stretch the dough out.Room temp dough will spread better than cold dough.Work your way around the dough by rolling from the center out to form the perfect circle.Full disclosure, I typically buy pre-made pizza dough because you can store in the freezer and thaw during the week (I know, I know…how could I possibly do that…but it’s convenient if you’re in a pinch).
Look for flavored dough such as basil or beer, or make your own.
3. Use Plenty of Flour
This is another big one.Add a handful of semolina or all-purpose flour to your pizza peel so the pizza can easily slide off the peel when transferring to the oven.Semolina flour is best as it’s more course than all-purpose flour.It creates a ball-bearing effect so the pizza can easily slide off the peal.This goes hand and hand with well-floured pizza dough.You want the pizza to easily slide across the peel when shaking.
Sliding the pizza onto the stone can take a little practice.If you quickly jiggle the peel back and forth you can slowly slide it right off the peel.
4. Cooking with Fire
Most of us don’t have access to a 1,000 °F brick oven and if anything or anyone is on fire in your kitchen then likely things have taken a turn for the worse.Anyway, it’s really important to bake at 500 °F.This bakes the crust very fast and will crisp up the dough on the outside while leaving it soft on the inside.At around the 10-minute mark, or when the crust starts to turn golden brown, turn the broiler on high and let the pizza further crisp the crust for about 1 minute.This will give you that much-desired wood-fired pizza crust with slightly charred cheese and edges.This is the stuff I dream about at night.
Keep a close eye on the oven because your pizza is only going to cook very quickly.Once it starts to burn it will burn FAST.
5. Use Olive Oil
Brush olive oil over the entire top of the crust and season with a little salt or garlic before adding any toppings. And I mean the entire crust—from the center out to the edges. The olive oil and salt will give your crust lots of flavor and also contribute to the golden crispiness.
6. Choose Your Toppings Wisely
Simple always tastes better.Choose 2 or 3 complimentary flavors and use them sparingly or your pizza dough will be too soft and heavy.For crisper crust keep toppings light, especially the sauce.Also, fresh sliced mozzarella makes for more authentic, Italian-style pizza.Speaking of toppings, a pizza wheel keeps your toppings where they should be.It’s also easier to cut the perfect slice.
Nothing is worse than dragging your cheese across the pie with a knife as you divvy it up.
7. Get a Good Pizza Recipe
- When in doubt, find a killer recipe. Try one of my simple pizza recipes below.
- How to grill pizza
- Skillet pizza
- Margherita pizza
- Buffalo chicken pizza
- Butternut squash pizza
- Proscuitto fig and arugula pizza
- Pesto chicken pizza
- 5 easy flatbread pizza ideas
My name is Shawn, author behind Kitchen Swagger. I’m a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes. Learn more.
How To Handle Wet Pizza Dough: Avoid Sticky Hands
- Many people like to experiment with the water (or “hydration”) levels in their dough. But when you add more water, it can get harder to handle and shape. In summary, these are by best tips for handling wet pizza dough:
- Use a dough scraper to gather and move around the dough between kneads instead of using your hands.
- Learn some better kneading techniques like the “pincer” method and “stretch and fold”.
- Be quick and just use your finger tips. This avoids dough sticking to your palms.
- Some oil and a light dusting of flour help maneuvering the dough.
- If your dough is extremely wet, you can dip you hand in water before you touch it so it doesn’t stick.
In this article I will explain in a bit more depths the methods mentioned above. Also looking into the reasons why we add more water to our dough and all the tricky problems it brings.
How Wet Should My Pizza Dough Be?
Pizza dough should be very wet and sticky when the ingredients are first combined.Over time, the flour absorbs the water and the dough becomes much less “wet”.You can give it a 3-5 minute knead or let it rest for 20 minutes to allow the flour to absorb the water.It then just needs 1 minute of kneading.I prefer the resting method as it avoids a sticky mess – give it a go.The simple answer I would say is to make it as wet as you can handle comfortably.
You get better at handling wetter dough with practice.But how much water does it actually need?To understand the answer to this, lets first answer the question of what water does in dough.Firstly, it hydrates the flour and kicks off some chemical reactions so that the dough starts transforming into a new state.When it’s being cooked, the dough goes into a very hot oven.Heat kicks off yeast activity and the dough rises, and at the same time the extreme heat will make the water turn to steam.
- The dough goes from a raw state, to fluffy and airy, then to a crisp state once the water has dried up.
- So more water actually helps to make a better crust.
- That’s because it helps it rise better, with the steam loosening up the dough.
- The end result actually comes out more light and crispy, as opposed to flat and dense.
- If you want to nerd out more on pizza hydration levels I have an in depth article here on best pizza dough hydration and other ingredients.
- Using a pizza steel is the best way to get crispy pizza in a home oven as they get hotter than a ceramic stone, you can buy them on Amazon.
Too much water means that the dough gets harder to handle.You need to find a sweet spot.You pizza making should be fun, easy and repeatable!I use a 66% hydration which I’ve found is perfect for me – you can follow it in my pizza dough recipe.
- Remember that different flours can handle different amounts of water.
- So the best thing to do is to test some variations and then stick to it.
- I have an article on pizza flour that you can read here.
What Do I Do If My Pizza Dough Is Too Wet?
If it seems too wet when you’ve just incorporated all the ingredients together then this is normal.The flour hasn’t yet absorbed the water, so it feels very sticky to the touch.I recommend combining the ingredients, covering it and leaving it for about 20 minutes.This allows the flour to absorb the water and when you return, you are left with a smooth dough that is not very sticky and requires much less kneading.If it’s still wet and sticky at the stage then you can take action.How do you fix too sticky dough?
If you’ve rested your dough for 20 minutes and it still feels very sticky, then there are a few remedies.The obvious one is to add more flour.But you should do so sparingly – you don’t want to overload your dough with flour as it will become dry and tough.Try a light dusting of the work surface, or by a spoonful at a time.The second option is to use oil.Drizzle a little olive oil on your worktop and use this to knead and shape the dough.
- This way you can avoid a sticky dough but not adjust the quantities of the flour, which can have bad affects to your pizza.
- Oil is a fairly low risk addition to dough – it will actually soften the texture slightly to give it a nice chew.
How To Handle Wet Pizza Dough
One of my best tips is to use a dough scraper.This gives you a firm edge that you can maneuver dough quickly and avoid anything sticking to your hands and worktop.You can buy dough scrapers cheaply on Amazon.Firstly make sure your equipment is oiled.The bowl you are using needs to be oiled, and the dough itself needs to have a thin coating of oil.The bench needs to have a dusting of flour, or some more oil to allow you to work with it without it sticking.
If your pizza dough is too sticky to knead, then you need to use some other tactics.Firstly there is the “pincer” method.This is where you use your thumb and forefinger to pinch dough and cut it through.It’s actually a really good technique to get right to the dough’s center and mix all the flour in.You can use a bowl of water to dip your hand in first, the water helps avoid any sticking to your hand.Secondly there is the “stretch and fold” kneading method.
- You do this with your fingertips and the very heel of your hand.
- By not touching your palms on the dough, you avoid it sticking to your hands.
- Pull an edge of the dough away from you and quickly fold it back into the center and press with the heel of your hand.
- Do this a few times and rotate as you go.
- Being quick with your hands is the key here.
- After the dough has had several folds, it might start to get more sticky, so you will need to use a bench scraper to gather the dough together from the worktop.
You can then give it a slight dusting and repeat.The folding builds up the gluten structure.you can physically feel it getting tighter.
How To Stop Dough Sticking To Hands
- There are a few tricks that can help avoid dough sticking to your hands that you will pick up with practice. Try some of these tips:
- Use a slight dusting of flour
- Use olive oil on your hands
- Use your finger tips and avoid your palms
- Dip your hand in water before touching the dough
The first two are fairly straight forward.Just don’t go drenching your dough in flour as that will affect the recipe.Using water on your hands is an interesting one.You only need to do this if you are working with a dough that is so wet that it is almost impossible to handle.You dip your hand in water, give the dough a pinch or fold and then dip it in the water again for the next touch.As your hand is so wet, the dough has no chance of sticking.
How To Clean Your Hands Of Dough
For any larger bits I rest my fingertips on the dough and use the other hand or a spoon to scrape down the fingers to the dough.If you make contact with the dough ball then the bits of dough tend to stick to the big sticky bit of dough rather than staying on your hands Then the smaller bits, the best is to rub them together.If they are too sticky then add some flour to your hands and then rub them together – the flour adds a bit of friction.Remember to do this over your mixing bowl or your trash.If you do it in your kitchen sink then the balls tend to go glutinous and get stuck in the plug hole or drain.
You should try and experiment with wetter doughs and see what works best in your home set up as each oven is different. For me, I’ve found that 66% water weight to flour weight works best. It is not too wet so that it becomes difficult to handle, but it creates perfect pizzas. You can find the recipe on my blog here – Crust Kingdom Pizza Dough.
Pizza FAQ: What’s the Best Pizza Pan for Baking in a Home Oven? [VIDEO]
No baking stone, no problem! In this post and video, you’ll learn how to choose the best pizza pan for you — and some handy tips and tricks for making restaurant-quality pizza in your home oven.
Choosing the Best Pizza Pan for You
Shopping for a pizza pan can be overwhelming. What material should it be made of? Do you want a round pan or a rectangular baking sheet? Perforated or smooth? Shiny stainless steel or dark gray nonstick? Thankfully, the best pizza pans are easy to find if you know what to look for.
Material and Color
Since you’ll be baking your pizza at 500°F (more on that below), you’ll want a pizza pan that can handle the heat without warping.Make sure you look at the full description before you purchase a new pan or baking sheet.If it is made of steel, carbon steel, or aluminized steel, then it’s likely a great investment.Bonus points if you see the words ″heavy gauge″ or ″heavy duty.″ Unlike flimsy aluminum cookie sheets and pans, which tend to warp when they’re heated above 400°F, heavier steel pans remain flat and distribute heat more evenly, allowing for a perfectly browned pizza crust bottom.And yes, the color matters, too.Dark metal pans absorb more heat than lighter ones do, so stay away from shiny objects.
Those brilliant silver pans might be pretty, but they won’t help you achieve that golden brown pizza crust you’re craving.Want an extra-crispy crust?Go for a perforated pizza pan.These pans are less versatile than baking sheets and regular pizza pans (you can really only bake pizza or bread on them), but they don’t take up much room in your kitchen and are also fantastic for reheating pizza leftovers in the oven the next day.
Shape and Size
Pizza pans and baking sheets come in all different shapes and sizes.If you like your pizzas on the smaller size, go for a 12-inch round pan or a small rectangular quarter sheet pan.Or, if you’re like me and make pizzas that vary from 12 to 14 inches in diameter, look for a pan that can accommodate the largest size pizza you plan to make, preferably with space to spare.The crust will be crispier if there’s a little space between the dough and the edge of the pan for air flow.Also, if you have limited space in your kitchen, you might want to choose a dark-colored heavy duty rimmed baking sheet, which can be used for more than just baking pizza.
As an Amazon Associate, I earn from qualifying purchases. If you choose to buy an item using the following product links, I might get a small commission at no additional cost to you.
How to Bake Homemade Pizza on any Baking Sheet or Steel Pan
- Make a batch of pizza dough (or get a ball of high-quality store-bought dough). My favorite is Overnight Dough, since the long fermentation time allows it to bubble up nicely around the edges, but any dough will work just fine.
- Preheat the oven to 500°F for at least 1 hour. While the oven heats up, prep your topping ingredients.
- Stretch or roll out the dough, place it on the pan, and add the toppings. If your pan is not nonstick, rub it with a little extra-virgin olive oil or line it with parchment paper before you add the dough.
- Transfer the pan to the oven. Bake until the crust is golden brown around the edges and evenly browned on the bottom, 10 to 15 minutes. (If your pan is light in color, you might need to add another 5 minutes to the baking time.)
- Enjoy! Remove the pizza from the oven. Let it cool for a few minutes, then transfer it to a cutting board, slice, and serve.
Bigger pans are more versatile.If you usually make 10- to 12-inch pizzas, you might assume that a 12-inch pizza pan is your best bet.However, if you size up to a 14-inch pan, you’ll get a crisper crust on your pizzas (since the edges of dough will get more air flow in the oven), and you’ll have room to bake two personal-size pizzas at once — or experiment with bigger pizzas.Transfer the pizza to a cutting board after baking — don’t slice it in a nonstick pan!If you pierce the nonstick coating, your pan will be susceptible to rust, and over time it won’t cook as evenly.Your pizza will need more baking time on a light-colored pan.
If all you have is a light-colored baking sheet, you can absolutely use it to make pizza.Just increase the oven temperature to 510°F (or up to 550°F if possible) and bake your pizza for an additional 5 to 10 minutes, checking the underside every few minutes to make sure it’s evenly browned but not burnt.
Common Ingredients in Pizza Recipes
- We researched the most common ingredients in over fifty popular pizza recipes and found the top 15 ingredients. The most common ingredient in pizza dishes is olive oil.Flour, yeast, mozzarella cheese, white sugar, tomatoes and onion are also common ingredients in pizza recipes. Variations include:
- brown sugar in place of white sugar
Salt is in 70% of pizza recipes and pepper, 35%. The average pizza recipe has about 12.5 ingredients, with a minimum of 4 and a maximum of 45. In terms of directions, pizza recipes have about 6.9 steps on average, ranging from 1 to 21 instructions.
Ratios of Common Ingredients in Pizza
For 2 tablespoonolive oil (27 g), the median and average amounts of other significant ingredients are below. Some ingredients are potential substitutes for others, meaning they almost never exist together in a single pizza recipe, and are marked below.
- bread flour
- brown sugar
- garlic powder
- bread flour: 9% of recipes
- bread flour
- black pepper: 24% of recipes
- garlic powder
- brown sugar
- tomato sauce: 11% of recipes
- garlic powder
- pizza sauce: 8% of recipes
- barbecue sauce: 8% of recipes
- pizza dough – 10%
- honey – 10%
- cilantro – 10%
- pepperoni – 10%
- garlic powder – 10%
- cornmeal – 5%
- brown sugar – 5%
- seasoning – 5%
- jalapeno – 5%
- parsley – 5%
- cream cheese – 5%
- – 1 (.25 ounce) package active dry yeast
- – 1 teaspoon white sugar
- – 2 ½ cups bread flour
- – 2 tablespoons olive oil
- – 1 teaspoon salt
- – 2 cups self-rising flour, plus more for dusting (see Cook’s Note)
- – 1 1/4 cups plain Greek yogurt
- – Extra-virgin olive oil, for brushing
- – Pizza sauce, shredded mozzarella and toppings of your choice
- – 2 whole-wheat English muffins, sliced
- – 1/4 cup barbecue sauce
- – 1 medium scallion, finely chopped
- – 3 ounces grilled chicken breast, diced
- – 1/2 cup shredded part-skim mozzarella cheese
- – Whole wheat pita bread
- – English muffins
- – Bagels
- – Cream cheese
- – Veggies
- – 2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
- – 1 (1/4 ounce) package active dry yeast
- – 1/4 teaspoon salt
- – 1/2-1 tablespoon olive oil
- -cornmeal, for sprinkling
- – 2 teaspoons dried granulated yeast
- – 3 cups bread flour
- – 1 teaspoon salt
- – 2 tablespoons sugar
- – 2 tablespoons olive oil
- – 1 teaspoon sugar
- – 1/8 ounce package fast rise yeast or 1/8 ounce package active dry yeast
- – 1 3/4 cups all-purpose flour or 1 3/4 cups bread flour
- – 1/2 teaspoon salt
- – 1 tablespoon cornmeal (optional)
- – 2 cups flour
- – 1 tablespoon yeast
- – 1/4 teaspoon salt
- – 1 tablespoon sugar
- Prep 30 min
- Total 40 min
- Ingredients 6
- Servings 12
- 1 Move oven rack to lowest position. Heat oven to 400°F. Wrap 12 (4-oz) paper cone cups with nonstick foil.
- 2 Unroll dough on work surface. Using rolling pin, roll dough to 20×15-inch rectangle. Cut into 12 (5-inch) squares. Wrap 1 dough square around each cup; press to seal edges. Trim any excess dough at bottom of each cup.
- 3 Place on large cookie sheet, open ends down. Bake on lowest oven rack 8 to 10 minutes or until light golden brown. When cool enough to touch, remove and discard foil-covered paper cones.
- 4 Place 1/2 meatball in bottom of each cone. In large bowl, mix 3/4 cup of the pizza sauce, the pepperoni, bell pepper and remaining meatball halves. Microwave uncovered on High 2 to 4 minutes or until hot. Spoon about 1/4 cup of the mixture into each baked cone. Top each cone with about 1 tablespoon cheese. Serve hot with remaining pizza sauce.
- tip 1
If you’d rather not shop for paper cone cups, make your own foil cone shapes: Cut 12 (9-inch) circles nonstick foil. For each: Fold foil circle in half. Roll foil starting at one side, until bottom open end of foil is 3 inches across. Place 1 dough square over nonstick foil cone, pressing edges to seal. Reshape foil into cone shape, and place open end down on cookie sheet. Bake as directed above.
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep the recipe in 30 minutes or less!
|Ingredient||Median||Average||% of recipes with olive oil||Potential subsitutions|
|salt||1 teaspoon (6 g)||1 teaspoon (6 g)||73%|
|flour||3(375 g)||3.2(398 g)||45%||
|yeast||0.67 package (11 g)||1.1 package (18 g)||45%|
|white sugar||1.5 teaspoon (6 g)||1.9 teaspoon (8 g)||34%||
|mozzarella cheese||1 cup (114 g)||1.5 cup (176 g)||25%|
|garlic||1 clove (3 g)||1.7 clove (5 g)||25%||
|onion||0.53(80 g)||0.71(107 g)||23%|
|tomatoes||15 ounce (425 g)||20.7 ounce (586 g)||23%|
|oregano||1 teaspoon (1 g)||1.2 teaspoon (1 g)||18%|
Ingredients by Average Weight in Pizza
We also found the average content of the significant ingredients by weight in pizza recipes. This would be: 51% flour, 19% tomatoes, 12% mozzarella cheese, 6% olive oil, 4% onion, 2% yeast, 2% white sugar, 1% salt and 1% parmesan cheese. Here are the top ingredients, listed in order of popularity.
Salt is the most popular ingredient in pizza dishes. In fact, over 70% of pizza recipes contain salt. Salt is often included in pizza dishes in amounts of 1 teaspoon, a quarter teaspoon or half a teaspoon. In pizza recipes that contain salt, it is on average, 0.6% by weight. For pizza recipes, salt is frequently used with olive oil, flour, yeast, white sugar and black pepper.
Another popular ingredient in pizza is olive oil.From the recipes we’ve sampled for pizza, over 55% have olive oil.Olive oil is often included in pizza dishes in amounts of 2 tablespoons, 1 tablespoon or a quarter cup.In pizza recipes that contain olive oil, it is on average, 4% by weight.In recipes for pizza, olive oil is often used with salt, flour, yeast, white sugar and mozzarella cheese.On the other hand, olive oil is almost never used with cream cheese.
- Flour is another common ingredient in pizza dishes. In fact, over 45% of pizza recipes contain flour. Variations of flour include:
- Salt, olive oil, yeast, white sugar and mozzarella cheese are commonly used together with flour in pizza dishes. Potential substitutions for flour in pizza:
Also, flour is not often used with pepperoni and pizza sauce.
- Another popular ingredient in pizza is pepper. From the recipes we’ve sampled for pizza, over 35% have pepper. Variations of pepper include:
- For pizza recipes, pepper is frequently used with salt, olive oil, garlic, oregano and tomatoes. Potential substitutions for pepper in pizza:
Also, pepper is not often used with bread flour, pizza sauce and cream cheese.
Yeast is another common ingredient in pizza dishes.In fact, over 35% of pizza recipes contain yeast.Yeast is often included in pizza dishes in amounts of 1 package, 1 teaspoon or 2 packages.In pizza recipes that contain yeast, it is on average, 2% by weight.In recipes for pizza, yeast is often used with salt, olive oil, flour, white sugar and cornmeal.On the other hand, yeast is almost never used with pizza dough, tomato sauce, pepperoni, pizza sauce, parsley and cream cheese.
Another popular ingredient in pizza is mozzarella cheese.From the recipes we’ve sampled for pizza, over 35% have mozzarella cheese.Shredded and grated are frequent preparationsfor mozzarella cheese in pizza dishes.Common quantities for mozzarella cheese in pizza dishes include 1 cup, half a cup or 8 ounces.In pizza recipes that contain mozzarella cheese, it is on average, 12% by weight.Olive oil, salt, onion, garlic and parmesan cheese are commonly used together with mozzarella cheese in pizza dishes.
Conversely, mozzarella cheese is not often used with white sugar and bread flour.
- White sugar is another common ingredient in pizza dishes. In fact, over 30% of pizza recipes contain white sugar. White sugar is often included in pizza dishes in amounts of 1 teaspoon, 1 tablespoon or 2 teaspoons. In pizza recipes that contain white sugar, it is on average, 2% by weight. For pizza recipes, white sugar is frequently used with salt, yeast, flour, olive oil and oregano. Potential substitutions for white sugar in pizza:
Also, white sugar is not often used with mozzarella cheese, pizza dough, pepperoni, pizza sauce, parsley and cream cheese.
- Another popular ingredient in pizza is tomatoes. From the recipes we’ve sampled for pizza, over 25% have tomatoes. Variations of tomatoes include:
In recipes for pizza, tomatoes is often used with salt, olive oil, garlic, pepper and oregano. On the other hand, tomatoes is almost never used with pizza sauce, barbecue sauce and cream cheese.
Onion is another common ingredient in pizza dishes.In fact, over 25% of pizza recipes contain onion.Chopped and sliced are frequent preparationsfor onion in pizza dishes.Common quantities for onion in pizza dishes include 1 onion, half a medium or 1 medium.In pizza recipes that contain onion, it is on average, 6% by weight.Salt, olive oil, garlic, mozzarella cheese and black pepper are commonly used together with onion in pizza dishes.
Conversely, onion is not often used with bread flour and cream cheese.
- Another popular ingredient in pizza is garlic. From the recipes we’ve sampled for pizza, over 25% have garlic. Minced and chopped are frequent preparationsfor garlic in pizza dishes. Garlic is often included in pizza dishes in amounts of 1 clove, 2 cloves or 4 cloves. In pizza recipes that contain garlic, it is on average, 0.6% by weight. For pizza recipes, garlic is frequently used with salt, olive oil, onion, black pepper and tomatoes. Potential substitutions for garlic in pizza:
Also, garlic is not often used with bread flour and cream cheese.
Another popular ingredient in pizza is oregano.From the recipes we’ve sampled for pizza, over 20% have oregano.Dried and chopped are frequent preparationsfor oregano in pizza dishes.Common quantities for oregano in pizza dishes include 1 teaspoon, 2 teaspoons or a quarter teaspoon.In pizza recipes that contain oregano, it is on average, 0.1% by weight.Salt, olive oil, garlic, basil and onion are commonly used together with oregano in pizza dishes.
Conversely, oregano is not often used with cornmeal, bread flour, barbecue sauce and cream cheese.
- Sauce is another common ingredient in pizza dishes. In fact, over 20% of pizza recipes contain sauce. Variations of sauce include:
For pizza recipes, sauce is frequently used with salt, mozzarella cheese, olive oil, pepper and brown sugar.
Another popular ingredient in pizza is parmesan cheese.From the recipes we’ve sampled for pizza, over 20% have parmesan cheese.Pizza dishes often call for parmesan cheese to be grated and shredded.Parmesan cheese is often included in pizza dishes in amounts of 2 tablespoons, a quarter cup or three quarters of a cup.In pizza recipes that contain parmesan cheese, it is on average, 2% by weight.In recipes for pizza, parmesan cheese is often used with olive oil, salt, mozzarella cheese, oregano and garlic.
On the other hand, parmesan cheese is almost never used with bread flour, brown sugar and seasoning.
Basil is another common ingredient in pizza dishes.In fact, over 20% of pizza recipes contain basil.Dried and torn are frequent preparationsfor basil in pizza dishes.Common quantities for basil in pizza dishes include a quarter teaspoon or half a teaspoon.In pizza recipes that contain basil, it is on average, 0.2% by weight.Salt, oregano, olive oil, onion and mozzarella cheese are commonly used together with basil in pizza dishes.
Conversely, basil is not often used with cilantro, jalapeno and cream cheese.
- Other significant ingredients used in pizza recipes include:
Select Recipes for pizza (Ingredients Only)
Tips from the Pillsbury Kitchens
240 Calories, 11g Total Fat, 12g Protein, 22g Total Carbohydrate, 2g Sugars
Serving Size: 1 Pizza Cone
Calories 240 Calories from Fat 100 Total Fat 11g 17% Saturated Fat 4 1/2g 22% Trans Fat 0g Cholesterol 45mg 15% Sodium 630mg 26% Potassium 240mg 7% Total Carbohydrate 22g 7% Dietary Fiber 1g 6% Sugars 2g Protein 12g Vitamin A 6% 6% Vitamin C 20% 20% Calcium 8% 8% Iron 10% 10%
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
1 1/2 *Percent Daily Values are based on a 2,000 calorie diet. © 2022 ®/TM General Mills All Rights Reserved
27 Best Pizza Cone Recipes
Almost everyone loves pizza, and everyone has their favorite toppings.There are so many ways to serve pizza, but one innovative way to present it is to roll it up into a cone and eat it like ice cream, making it convenient to carry and fun to enjoy at the same time.If that sounds like something you might like to try, we’ve had a look online to see what other people have been doing – and as a result, here are our top 27 pizza cone recipes you might want to replicate at home.
1. Pizza Cones Recipe – Pillsbury.com
If you’re wondering why you should make pizza cones instead of just regular pizza, simply check out the photo at the top of this blog post.Each one is oozing with melted cheese mixed with irresistible tomato sauce and juicy pepperoni pieces, and just seeing them should be enough to answer the question.Then, once you’re convinced you want to try, all you need to do is keep reading to find out how to make pizza cones of your own.
2. How To Make Cheesy Pizza Cones from Rajshri Food
As this YouTuber tells us, kids all love pizza, but by making pizza cones together, you can also get them involved with preparing their meal. We love the way these pizza cones look, and we can just imagine how good the filling must taste – and we’re sure your kids will have lots of fun making and eating these pizza cones too.
3. Pizza Cones Recipe – Tablespoon.com
Pizza cones are fun, but they’re conveniently portable too, which means you can serve them at parties where people are standing up and walking about. This recipe teaches you how to make the basic pizza cones, which you can then stuff with a range of different fillings, allowing everyone at your party to choose their favorite.
4. How to Make Pizza Cones at Home from The Recipe Diary
The pizza cones covered in sesame seeds at the beginning of this video look extra-special, and the chicken filling livened up with spices like chili powder and turmeric sounds amazing too. It might not be the most traditional style, but we’re sure plenty of people will be interested in trying – and if you’re one of them, give this video a watch to find out more.
5. Pizza Cones: 9 Steps (with Pictures) – Instructables
One of the best things about pizza cones is that once you have the cones ready, they’re so easy to personalize. However, before you get to that point, you need to know how to prepare the cones themselves, and this post shows you a great hack for doing it using recycled soda cans. Check it out to see how it’s done.
6. Pizza Cone Recipe by SooperChef
Here’s another delicious-looking recipe for chicken-stuffed pizza cones that we can’t wait to try ourselves. As you can see from the recipe, the chicken is combined with tomato sauce and plenty of cheese to create a yummy treat that is guaranteed to be a big hit with your whole family.
7. How to make a pizza cone – B+C Guides
When you see the photo of the assembled ingredients for the pizza cones in this recipe, you instantly know the result is going to be fantastic. The filling includes chicken and apple sausages, pepperoni, honey ham and plenty of cheese – and with all that stuffed inside a crispy pizza cone, you can hardly go wrong!
8. How to make Pizza Cones from McPhoney
In the introduction to this video tutorial, we are told that pizza cones are a fantastic yet easy dish that’s ideal for any occasion – and that’s sure to impress your friends too. If you want to show off your cooking skills, you don’t have to attempt anything too elaborate, and if you think pizza cones is an option you’d like to try, this video will teach you how to get started.
9. Pizza Cone Dough Comparison – Pizzacraft
If you want to have a go at making pizza cones, you need to start with the dough, but what is your best option, homemade dough or the stuff you can buy in a store? Well, both types can work, but each has its pros and cons, which this blog evaluates. So if you’re wondering which will work best for you, it’s well worth a read before you start cooking.
10. How to Make Pizza Cones from POPSugar Food
Pizza cones can be almost as much fun to make as they are to eat, and if you copy the techniques this video teaches you, they’re super-easy too. You just need something to help the dough retain the cone shape as it cooks, and then when it comes out of the oven, all that’s left to do is stuff them with your favorite fillings, bake them again for a few minutes….and they’re ready to eat!
11. How To Make Pizza Cones with Pepperoni and Ricotta – Alekas Get Together
The fillings you can stuff into a pizza cone are almost limitless, but this idea for using pepperoni and ricotta sounds particularly yummy.The cones can be made ahead of time, so if you’re throwing a party, you can get everything ready before your guests arrive.Then, after just a few minutes in the oven, they’ll be ready to serve, allowing you to spend less time cooking and more time enjoying the party.
12. Pizza Cones Recipes – Food Network Canada
Here’s an original idea that we like a lot. It takes the basic concept of pizza cones and stuffs them full of breakfast ingredients like eggs and bacon, turning them into a delicious – if slightly unusual – idea for a filling morning meal. We have to say, we’re intrigued by this suggestion, but we can’t see why it wouldn’t work. How about you?
13. How to Make Pizza Cones from Pizza Cones UK
If you don’t want to make your own pizza cones, it’s possible to buy them ready-made and frozen. All you then need to do is thaw them out, stuff them with the fillings of your choice and pop them in the oven to cook – and you have a convenient and delicious snack that will have everyone coming back for a second helping.
14. Campfire Pizza Cone Recipe Your Family Will Love – Thejoysofboys.com
This blog makes the valid point that the problem with camping is….no pizza! But it doesn’t have to be that way because you can satisfy your pizza cravings while spending time in the great outdoors by cooking up pizza cones instead. Want to know how? Then check out this tutorial for all the info you need.
15. How To Make Pizza Cones from Buzzfeed Multiplayer
Making pizza cones is super-easy, and this short tutorial teaches you how to do it in under a minute and a half. There’s no reason to overcomplicate things, and this video keeps it simple – which means you can spend less time watching and more time cooking…and eating! So what are you waiting for?
16. Pizza Cones – Izzycooking.com
Here’s a great recipe for quick and easy pizza cones that will allow you to start experimenting with all your favorite fillings in no time at all. It also deals with questions like using store-bought dough or using tortillas instead of regular pizza crust, giving you even more ways of enjoying this fun and delicious snack.
17. Pizza Cones Recipe by Chef Sanjyot Keer
If you don’t know what to make for dinner and your cupboards are bare because you haven’t done your weekly shopping yet, this video is a must-watch – because it teaches you how to make pizza cones using nothing more than regular sliced bread.This is something we never would have thought of, but as you can see in the video, it works perfectly, giving you a way to serve a meal that will cost hardly anything while using whatever ingredients you have available.
18. Pizza Cones Recipe from Food & Home Entertaining
With this recipe, you’ll learn how to make pizza cones stuffed with tomato paste, mozzarella cheese and prosciutto and finished with a few leaves of basil. There are only three simple steps to follow, which shows how easy it is to do, allowing you to start enjoying your pizza cones right away.
19. Pizza cones – MyKitchen
This pizza cone recipe uses chopped chorizo or pepperoni pieces as the main ingredient, along with a generous amount of cheese. It could hardly be easier to make, and when it’s done, you’ll have a tasty snack that’s perfect for outdoor parties or just about any other event.
20. Pizza Cones from Home of Flavors
At the start of this video tutorial, you get to see several examples of pizza cones stuffed with a range of different fillings to give you an idea of the kind of thing that’s possible. Then, once you’re ready to have a go yourself, it takes you through the steps you’ll need to follow to make your own pizza cones just like them.
21. Pizza Cone Dough Recipe – The Companion Group
Here’s a recipe that teaches you how to make the dough and then turn it into pizza cones. That’s the only difficult part about making pizza cones – although “difficult” is probably pushing things a bit far – and after the cones are ready, it’s up to you to fill them with just about anything you like.
22. Veggie Pizza Cone
Just because you don’t eat meat, it doesn’t mean you can’t enjoy delicious pizza cones – and this recipe gives you suggestions for how to make a vegetarian-friendly version. Along with the veggies, the recipe also includes chili flakes for a little extra kick – although you can simply leave them out if you’re not a fan of spice.
23. Pizza cones – BBC Good Food
If there was a competition for the most artistic version of pizza cones, then this recipe would be the clear winner. As you can see from the photo, the pizza cones are made to look like a bunch of flowers, and they’re nothing less than a work of art. Want to see how they did it? Then give this post a read!
24. Giant Pizza Cones!
Usually, pizza cones are served as bite-sized snacks, about the equivalent of one slice of pizza. However, this YouTuber decided to try something a bit more ambitious and make a giant cone the size of a whole pizza. It’s a crazy idea, but he managed to pull it off – check out his video to see how it went.
25. Step by Step Pizza Cone Recipe – Therecipespk.com
We love seeing the pics of all the amazing pizza cones people have been making and blogging about, and here’s another great example. These ones are stuffed full of cheese and chicken pieces, and they look fantastic. Even better, this blogger has included a simple step-by-step guide for making them, so you should have no trouble copying her ideas at home.
26. Pizza Cone Dip Ring Recipe
Here’s a great idea for finger food for a party – pizza cones made from tortillas arranged in a ring around a pot of dip. This is the sort of thing that takes hardly any time to make, and it’s super cheap too. However, that doesn’t make it any less yummy, and there are unlikely to be any left over when your party ends!
27. Cheesy Pizza Cone at Home from Food Fun
These pizza cones are probably the least healthy version on our list – because they’re deep-fried. However, sometimes indulgent comfort food is necessary, and if you’re looking for something to satisfy your guilty cravings, this is a recipe that should be worth trying.
Lots of great ideas to help you get inspired in the kitchen
As you can see, when it comes to pizza cones, there are so many great ideas you can try.Pizza cones are easy to make, and they’re super-versatile too, which means you can have lots of fun experimenting.We’ve enjoyed collecting these recipes for you, so we hope you’ve enjoyed reading and watching them too.And above all, we hope we’ve helped you find the ideas you needed for making fun and tasty pizza cones of your own.