Original post on my brother blog: http://whatyougotcooking.wordpress.com/2014/07/15/pizza-cones/
Nothing good comes from plagiarism. Pretending you invented or came up with an idea. Even if no one catches you out you’ll always know. So I won’t pretend this is my idea. I will also never try to convince myself, or anyone else for that matter, that an idea I may have could be completely unique.
Now that that’s out of the way…
Today’s post is another kitchen based one. It’ll probably be a while before I can do another cooking post because the work began on our house yesterday to extend the rear meaning I’ll finally have a room big enough to fit in and most importantly to my mother we’ll have a bigger kitchen (including a pantry- ooohh ahh). So I decided to make the remaining time in the current kitchen worthwhile.
Here’s the story all about how I made pizza cones…
We had pizza cones our first year at Open’er festival in Poland. Unfortunately, and much to our dismay, when we returned this year the pizza cones hadn’t followed suite.
I had a go at making them before using some cream horn cones and some of my parents left over gluten free pizza dough and they turned out alright. For a first try.
This time I’m making them with regular flour (gluten and all)…So whilst pizza cones aren’t my idea the method is completely my experiment.
Here’s the method & the recipe-
You will need 6 cream horn cones (they’re metal cones used to make cream horns)
A rolling pin
150g strong white bread flour
100ml warm water
1/2 teaspoon dried yeast
1/2 teaspoon salt
1/2 teaspoon caster sugar
1/2 table spoon olive oil
I began in the morning by making the dough so it could raise throughout the day.
In a bowl weigh out the flour and dried yeast, give these a mix with a spoon to combine and then add the salt and caster sugar.
Make a well in the center of the mixture and pour the warm water and olive oil into the middle.
Using a large spoon or your hands mix the ingredients together until they combine.
Dust the top of a kitchen top/ work surface with plain flour and knead the dough for 5 minutes.
After the dough is well worked shape into a ball and put back into the bowl and cover with cling film.
After an hour or so knead the dough for another 5 minutes then put back in the bowl, stretch a damp cloth across the top and cover with cling film.
Allow the dough to raise now until you need to use it.
For my sauce I heated up a table spoon of olive oil in a pan, added one chopped garlic and a chopped red onion, cooked on a medium heat before adding passata (however much you require) and leaving on a low temperature for about 10 minutes to heat through.
I used mozzarella for the cheese and chopped some ham (putting half into the sauce).
After the dough has risen to at least twice its size and you’re ready to make your pizza cones preheat the oven to 210oc, take the dough and divide it into 4 small balls. Take each ball and using a rolling pin roll it out as thin as you can get (about 2/3mm).
Place your cone (see image above for picture of a cream horn cone) over the rolled out dough (see image below) and using a sharp knife cut a straight line adjacent to the cone.
Roll the dough around the cone and again cut a straight line, the other side, adjacent to the cone but allowing the dough to overlap about a centimetre. Secure to dough with water and by gently rolling the cone.
Using the scraps of dough from the cut offs finish all 6 cones and place each one on a baking tray upside down.
Cover with cling film for half an hour to let them rest and rise a little more. Once rested brush with egg wash (one beaten egg) and cook in a preheated oven for 5/6 minutes (just before they start to colour but are beginning to cook).
Unfortunately during this experiment one cone spilt open at the bottom so I had to eat it.
Fill each cone up to two centimetres from the top with your sauce and then fill the rest with your chosen ‘topping’.
To bake upright I placed the cones in between the wires on the ovens shelf (you could try an icecream cone holder (preferably a metal one)) for I’d say another 5 minutes but I don’t actually time it… Until the cheese has melted and the base has coloured a golden brown.
Probably best to allow them to cool a bit before taking a massive bite out of them because they will be extremely H.O.T!
They’re a really great idea if you want something a bit different.
Happy Munching Guys!