Picture of 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.
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Step 1: Ingredients + materials

Picture of ingredients + materials
Pizza dough is really easy to make and ingredients can be substituted to suit your tastes, here's what I used:
pizza dough
  • 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
cone holders
  • aluminum drink cans
  • heavy-duty scissors


Step 2: Activate yeast

Picture of 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.
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keyosuke3 years ago
This reminds me of the once famous "Beer Can Chicken" recipe, where a whole chicken is cooked atop a half full beer can. The concept thrilled beer enthusiasts and the chicken did stay as moist as the recipe claimed it would, so popularity soared, but the last thing I heard about it before I stopped hearing about it was that the heat from roasting the chicken would vaporize some of the leaded paint on the outside of the can (and possible other delicious paint components as well), contaminating the chicken resting on the outside of the can with a chemical residue to taste odd, but still not a good thing to eat. I wonder if the coating all cans have on their inside (usually plastic) and the paint many cans have on their outside isn't being baked into this pizza crust. I'm sure this instructable can be done with bent sheet metal or with some other custom cone holder, but I suggest it might be a good idea to look into the safety of what's being baked off the recyclables and lets us know if there are any risks.
LarryW3 keyosuke5 months ago

I really like the idea of using metal funnels for this treat. If you shop around in your local auto parts store, you can find one that's made of stainless steel and about 2-3" at the top/large end. Snip the spout off about 1" from the funnel part and crimp the hole shut as close to the funnel as possible. Be sure the metal parts are very well cleaned, then spray-lubed prior to use. Use stiff wire (flux-free bronze welding rod?) to make the finish-baking stand and you're on your way. Looking at the pictures online, the paper/parchment liners should fit quite nicely. I'm going to get the funnels tomorrow and try these little gems ASAP!!

hmm, perhaps a muffin tin would be an appropriate substitute; the cones would end up more snack size though.
I've been brainstorming of a substitute too, because this is probably the instructable I like most on the whole site. After looking at the picture above for a while I started wondering "Why not use a whole slew of Pyrex measuring cups?". It would be expensive but at least you'd still get something like a pizza cone. Anyone else have an idea for an oven safe cyllinder with a wide lip?
Lowney1 year ago
Made some today, they mushroomed a little bit too much but other than that it was very tasty!
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mikeasaurus (author)  Lowney1 year ago
Conical pizza is so great - thanks for sharing your version!
What was in yours, how did it taste?
I didn't have much to put in it, so I just used some bacon, but it was (of course) really nice, although I think I made the dough a little too thick :P
Orngrimm2 years ago
I saw those things on a funny-picture-blog in the section "weird" and thats exactly what i tought too.
But here i am and reading the instructable on it and hey: It all makes sense and i have the urge to try those. :)
I think the eating of the hot product may proof a bit difficult, but we will see. :)
slobianco3 years ago
Would it be possible to make these in a muffin pan? I'm getting one for making quick breakfast sandwiches (best idea ever, thank you internet) and I might as well make me some lunch too :P
mikeasaurus (author)  slobianco3 years ago
These should work in a muffin pan, but your cones will probably be truncated at the point, making a 'pizza frustrum'.
Try using glass canning jars, they are oven safe
I've made a version of these with the kids for years by rolling out tube biscuits into larger circles and placing in muffins tins. We made BBQ cups by cooking ground beef, BBQ sauce and whatever you like. Spoon into biscuit-lined muffin tins, top with cheese and bake according to biscuit directions. COOL before eating. Kids love them and love to help make them. Adults, too!
me and my wife made some last night. we used premade pizza dough, next time we will make our own.
mikeasaurus (author)  thematthatter2 years ago
That looks tasty! Thanks for sharing, enjoy the 3-month Pro Membership and the patch!
SpagoPizza2 years ago
I am curious how I will be able to reproduce it . But it sure is a very interesting ideea, have to try it as soon as possible
Ellenor782 years ago
I am sure a clay pot from the hardware (or any) store will work. I'm sure you can find something to put in the bottom to form a point of sorts - even just aluminum foil balled up and then line the pot with the foil - and bake in those. I've seen so many recipes using pottery - like cake for kids using those tiny pots.
bculley2 years ago
I will definitely have to try this. I am thinking a metal funnel may work well for this.
I lined forty ounce cans with renolds wrap to avoid contanination. Unfortunately after they came out of the oven I ate them faster then anything I have ever eaten in my life. I rolled my dough from thick to thin and gave them a nice egg wash over the outside to brown them up. Nice treat. : ]
pizza718233 years ago
This idea was very nice in theory, but you need to make sure that the dough is as thin as you can possibly make it. In addition it would be a good idea to line the inside with tinfoil. Also, taller cans would probably be helpful. To stress once again, be very careful. I left this meal with burns and cuts.
mikeasaurus (author)  pizza718233 years ago
It's a tricky one, but I'm glad you made it! Where's the pictures of your results?
The results were not very pleasant to look at, to put it nicely.
mikeasaurus (author)  pizza718233 years ago
You should try it again, armed with the knowledge you have now, and see how your pizza cones turn out! The methods I show here was my very first attempt. I'll admit it's tricky and a second set of hands really helps.

Good luck!
These look like they'd be a wonderful fix ahead meal if you have a predictable pattern to what family members like on their pizza. Has anyone tried freezing and reheating these?
mikeasaurus (author)  peachmelomel3 years ago
If you freeze these before cooking the dough they would probably work. They might need to be cooked for longer on a lower temperature when you cook from frozen, though.
U4563 years ago
I hope my mom and I can make it. Looks good too.
U456 U4563 years ago
mmm *licks lips* ( : P)
its almost like a cross between a calzone and a kebab,
Oh, I want. These are awesome!
Bmarygirl3 years ago
If the can is the best form, line the can with aluminum foil...this will protect the food from the can. Or maybe, use really strong foil (or several sheets)and create your form from the foil. Looks like a great idea.
codongolev3 years ago
that's ridiculous. I want one.
frenzy3 years ago
You should talk to epic meal time
HumanSloth3 years ago
om nom nom, love it man. I'll definitely give it a try.
Nelyan3 years ago
Biology? I always thought yeast feeding on sugar is counted as chemistry?
jonathad Nelyan3 years ago
It's a technicality. Organisms eating is biology, which at a microscopic level is chemistry. That's why if you study biology you need to understand chemistry. Cooking is definitely chemistry. But if you're good at chemistry you're not necessarily good at cooking, because cooking is an art. Some people are very crafty, which means they can cook well, but don't understand chemistry and will never be great chefs. Nom Nom Nom.
Stop arguing about nonsense. It's eating time. 8P
travw Nelyan3 years ago
I think you could consider it both. Chemistry because of the reactions necessary for the yeast to feed. Biology because yeast is a living organism, and Biology is the study of living organisms. But I guess you could make an argument that either one is more correct.

Mike: I agree; hot pockets reinvented. Great job.
Cerasus3 years ago
I'm not really sure that drink cans coating makes the safe to use in the oven. Also aluminium in itself is not healthy at all.
The real concern is that all beer and soda cans have a liner that contains BPA, which while is not hazardous under normal (chilled) conditions, will release when heated.
I agree. The liners are a form of plastic, who knows what additional gases and compounds in addition to BPA will get released when heated. Aluminum drink cans are not approved for food use when heated in this manner. This instructable is a cool idea though.
Many people that make beer butt chicken are exposing themselves to pretty nasty stuff.
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