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.
very good
<p>i want to know how long cone pizza dove stay after baking and</p><p>how i need to preserve cone pizza dove after baking for long time.</p><p>plz send me details to my mail i.d (pendela.vasu@gmail.com)</p><p>thanks.</p>
<p>at a guess, cool very cold freeze place a disc of waxed paper inside the (on top of) cone top, then wrap in waxed paper. Moisture will collect on the paper , not the product, that is why a well done residing on a house uses tar paper or house wrap. Then wrap tightly in foil, freeze solid. Reheat in a 400 degree oven in stands used to make themfor say 8 mintes, use a thermometer center should be in the 165 range allow to cool MANGIA </p>
<p>I can't do this till after september, but then I will take a shot at it , but only if the pro-thing still applies. I need inspiration, ooh ahh special.....mmmmmm</p>
<p>it's almost bread/pizza weather.....summer is half over....mmmmm &quot;ZA time is near!!</p>
<p>open topped baked calzone.....who knew? </p>
This reminds me of the once famous &quot;Beer Can Chicken&quot; 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.
<p>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&quot; at the top/large end. Snip the spout off about 1&quot; 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!!</p>
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 &quot;Why not use a whole slew of Pyrex measuring cups?&quot;. 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?
Made some today, they mushroomed a little bit too much but other than that it was very tasty!
Conical pizza is so great - thanks for sharing your version! <br />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
Hahaha! <br>I saw those things on a funny-picture-blog in the section &quot;weird&quot; and thats exactly what i tought too. <br>But here i am and reading the instructable on it and hey: It all makes sense and i have the urge to try those. :) <br>I think the eating of the hot product may proof a bit difficult, but we will see. :) <br>
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
These should work in a muffin pan, but your cones will probably be truncated at the point, making a <em>'pizza frustrum'.</em>
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.
That looks tasty! Thanks for sharing, enjoy the 3-month Pro Membership and the patch!
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
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.
I will definitely have to try this. I am thinking a metal funnel may work well for this. <br>
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. : ]
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.
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.
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. <br /><br />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?
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.
I hope my mom and I can make it. Looks good too.
mmm *licks lips* ( : P)
its almost like a cross between a calzone and a kebab,
Oh, I want. These are awesome!
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. <br>
that's ridiculous. I want one.
You should talk to epic meal time
om nom nom, love it man. I'll definitely give it a try.
Biology? I always thought yeast feeding on sugar is counted as chemistry?
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
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.<br><br>Mike: I agree; hot pockets reinvented. Great job.
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.

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Bio: I'm Mike and I make crazy things at Instructables HQ in San Francisco. Follow me and try a few of my projects for yourself!
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