I tried an experiment with making Pizza Cones 3/02/10

I used the Giordano's style dough when trying to make the pizza cones. I first rolled out the dough and tried to form them on a wooden waffle cone mold.  I pinched the end of the dough.  It was easy to do this with all the oil in the Giordano’s style dough.  I then put the cone mold and dough on a screen and put them into the oven.  I rotated the cone different times. On the pictures it can be seen the marks on the pizza cone from the screen. Then the cone was filled with sauce and dressed on the top with cheese and small triangles of pepperoni.  I cut a hole and made a holder out of an aluminum pan and put the pizza cone back into the oven until it was finished.  The resulting pizza cone was very good and the crust was crispy. The pizza cone didn’t leak. There would have to be some modifications in the size of the cone, but this was a start.  The Giordano’s style dough did work out good and it held the topping in well.  Giordano's Style dough recipe, that I had used for a deep-dish pizza was about 41% hydration.  With all the oil used in that formula it is easy to roll out the dough and also to make it stick when pressed.

Norma