Pizzacraft blog helps you to learn pizza-making tips, techniques, recipes & new products. From pizza ovens and stones for baking to pizza peels, cutters, pans and other innovative accessories, trust Pizzacraft to meet your pizza making needs.
The internet is full of crazy allegations and outlandish theories. From claiming the world is flat to Justin Bieber being a space lizard. As much as I wish the latter was true its most likely not and some theories on the internet just need to die. So today I will do my part to clean the internet of false claims. Since I’m still not sure about Justin Bieber’s origins I’ll tackle the LIES of white pizza sauce.
All you have to do is a simple google search for white pizza sauce and you will be bombarded with recipes that start by saying, “add flour and butter to a pan to make a roux. Slowly whisk in milk and cook until thickened.” Enough is enough! Besides the fact that these sauces make for a pizza that is heavy and dense, it’s also way more work then you need to do.
The most amount of work you should be putting in is heating up a pot of cream with aromatics and the least should be opening up a carton of cream and using it. White pizzas should be more about the cheese then the sauce. By using cream we are just creating an opportunity for the cheese to melt evenly and become slightly saucy. Although this sauce is simple there are a couple of ways to go about making it.
You can use cream straight out of the carton. I like to do this when I want to showcase a certain cheese. I find this to be really great with vegetarian pies that use a more unique or robust cheese than mozzarella. It can help bring out the flavors of a taleggio or fontina without overpowering it as a flavored cream would.
When it comes to flavoring cream you have two options steeping and blending. Steeping is a great option for earthier flavors. Earthy flavors of rosemary or thyme really come out when heated in cream, as does the savory taste of mushroom stems. There is no need to chop anything just add the ingredients whole and heat the cream to just below a simmer and wait 10 minutes and strain. Blending, on the other hand, is great for bright flavors. I like it with softer herbs like basil or chives. It brings freshness to a white pizza that can lighten up a normally rich pie. It’s one of my favorite ways to make this style of sauce. I put everything into a blender and blend until the cream slightly thickens. A great combination is a green garlic and lemon. It’s got a nice kick of garlic and brightness from the lemon juice. Green garlic is only available in the spring and it pairs really well with all those spring vegetables we have missed during a wet winter.
Green Garlic Cream
One stalk of green garlic
zest of one lemon
juice of half a lemon
1 pint of heavy cream
salt to taste
Combine all ingredients into a blender. Turn the blender on medium speed and blend until the cream slightly thickens. Make sure not to blend the mixture for too long or it will become too thick and turn into whipped cream.
Everyone knows the Chicago deep dish pizza but I doubt many people have heard of their other famous pie... the Pizza Pot Pie. It’s nowhere near as widespread as the classic deep dish but it definitely has a cult following. When I stumbled across a video of the pizza potpie from Chicago Pizza and Oven Grinder Co. I knew I needed to try and recreate it.
Beyond the Loop - Lincoln Park: Chicago Pizza and Oven Grinder - YouTube
First off what exactly is a pizza pot pie? Well, it’s a pizza in reverse that’s cooked in a bowl. However, we prefer to use an 8-in deep dish pizza pans instead of potentially staining or ruining a nice bowl. The sauce is also a little different; it’s essentially a meat sauce almost like a ragu or bolognaise. Very, different compared to a more traditional pizza sauce. The cheese, however, is what really makes this pizza famous. It stretches, it’s gooey and most important of all there is a lot of it.
Pizza Pot Pie
2 cups of Ragu
1 cup of roasted bell peppers sliced
½ cup of sliced olives
2/3 lbs of low moisture mozzarella cheese sliced
1 portion of pizza dough
3 tablespoons of melted butter
Preheat your oven to 400F. Put the ragu in a pot and heat over medium heat. Meanwhile, brush melted butter on the inside of an 8in deep dish pizza pan saving the remaining butter. Line the inside of the pan with slices of mozzarella making sure to go up the sides of the pan as well. Sprinkle the cheese with the bell peppers and olives. When the ragu is hot, pour it into the pan.
Roll your pizza dough into 10-in wide circle. Carefully drape the dough over the top of the deep dish pan. Place the pan on a sheet tray and transfer to a 400F oven. Cook the pizza pot pie for 20 minutes or until the crust becomes golden brown.
Remove the pizza from the oven and brush the crust with the leftover butter. Place a plate on top of the crust and using a pair of kitchen gloves hold the plate and the pan and flip over so the plate is down and the bottom of the pan is facing up. Use a spoon to gently loosen the crust all the way around the outside of the pan. Remove the pan and serve.
Stir fry recipes? I thought this was a pizza blog. Well it is, and that’s what the Pizzeria Pronto® Outdoor Pizza Oven was originally made for - but we also found it can be used to make amazing stir-fry. The Pizza Oven Wok Kit is an inexpensive way to expand the capabilities of your pizza oven! You may be asking yourself, why we would make a kit for converting the pizza oven into a wok burner?
The Trick To Great Stir Fry! - YouTube
We have talked a lot about the high heat that the pronto produces and its ability to replicate authentic flavors that would be found in a wood-fired oven. That intense heat is also needed when stir frying. The burner in our oven has a whopping 15,000 BTUs or in layman’s terms, our oven has a very powerful burner. You can preheat the wok until it starts smoking in less than 30 seconds. All you have to do is remove the lid from your oven and you are ready to cook an amazing stir fry on your outdoor oven! So let’s all say goodbye to mushy stir-fry vegetables and soggy noodles and hello to a meal that is fresher than those to-go orders you have been getting.
Tangerine Beef Recipe
2/3 lbs flank, skirt, or butchers steak sliced across the grain 2 tangerines 1 tablespoon of sugar 2 tablespoons of soy sauce ½ tablespoon of brown sugar 3 green onions white and pale green part cut into 1-inch pieces and greens sliced thin and kept separate
Peel the tangerine trying to keep the peel in large pieces. Remove as much of the white from the peel as possible. This can be done by using a sharp knife cutting just below the white or you can use a butter knife to scrape it off. Once white has been removed slice into thin slices. Juice the tangerine flesh and add the soy sauce and brown sugar to it. Heat the wok on low and add the tangerine peel, sugar and ¼ cup of water. Cook until the liquid has evaporated but the sugars haven’t caramelized. Remove the peals from the wok and set aside. Clean the wok by adding some water to it and wiping clean with some paper towels. Heat the wok on high until it begins to smoke and add some vegetable oil. Add the sliced beef and let it sit for one minute without moving or until it begins to get some color. Add the whites of the green onion and cook for about another minute tossing a couple of times. Add the tangerine peel and the juice mixture and cook until liquid is thick and syrupy. Transfer to a bowl and garnish with the green onion tops.
Szechuan Green Beans
1 lb of green beans 3 cloves of garlic minced 1 tablespoon of julienned ginger 2 tablespoons of soy sauce 1 tablespoon of ground Szechuan peppercorns (can be replaced with 1 tablespoon of 5 spice) 5 small dried chili seeds removed and cut into rings
Heat the wok on high until it begins to smoke and add a little bit of vegetable oil immediately followed by half the green beans. Allow mixture to sit for about a minute or until the beans get a little color and then give it a toss and allow to keep cooking until they are blistered. Remove the beans from the wok and set aside. Repeat this process with the rest of the beans. When the second set of beans are cooked and removed from the wok turn heat down to medium-low and add a little bit of oil and the ginger and garlic. Cook them 15 seconds and add the Szechuan peppercorns and chilies, cook for 5 seconds before adding the soy sauce. Add the beans back to the pan and cook tossing constantly until the soy sauce has reduced to almost nothing. Transfer beans to a bowl or plate and serve.
I try to never ask because it inevitably ends in an argument. No, I’m not talking about politics, I’m talking about pizza. Whether you are asking about the best pizza joint in town or the best style of pizza you are sure to hear a lot of opinions that are presented as matter of fact. There’s, of course, Neapolitan, New York, Chicago, and Detroit pies just to name a few. Then there is the side that says deep dish pizza isn’t truly a pizza. I’m not saying I agree so all you Chicagoans don’t go flooding the comments below.
What Makes A Bar Pizza?
I don’t want to make the debate any harder than it already is but I do think that Bar Pizza need a little bit of the spotlight too. Bar pizza also known as tavern pizzas are popular in New England. Two of the more notable establishments would be Star Tavern in New Jersey and Lynwood Café in Massachusetts. You might be thinking “what’s so special about pizza served in a bar? I have been to plenty of pizza spots and had a drink with my slice.” The pizza has a few unique properties. It is rolled out very thin and sauced all the way to the edge of the dough. The pizza is also cooked in an oiled pan.
It’s thought that owners of bars wanted to offer some food to keep patrons in their seats instead of going somewhere else for food. The thin cracker-like crust is believed to have come about because owners wanted to make sure you don’t fill up too much leaving plenty of room for more beverages. As anyone who has worked in the restaurant industry can tell you, beverages are where you make most of your money.
What's On It? Black Bean, Salami, Onion?!
The toppings tend to be the traditional run of the mill toppings. The most popular being pepperoni, but let’s be honest it’s the most popular topping on any style of pizza. However, one of the most interesting combinations that I came across was the Bean Special from Lynwood Café. It comes with baked beans, salami, and onion. We couldn’t resist and had to make one ourselves. I was pretty skeptical of the pizza, assuming that it was just a gimmicky item on their menu. Who knows maybe it is, but let me tell you it was surprisingly good. The saltiness of the salami mellowed out the often overpowering sweetness of baked bean, while the onions really pulled everything together. I know it sounds crazy but give it a try.
2. Using a Pizzacraft® rolling pin roll out pizza dough so that is about 1/8 of an inch thick on a floured work surface. Use a Dough Docker to remove all air bubbles! This is not a pizza you want getting all puffed up. Place the dough on the oiled pan.
3. When adding the tomato sauce be sure to go light. The crust is thin and can easily become soggy. Spread the sauce all the way to the edge of the dough and sprinkle with low moisture mozzarella.
4. Add the toppings of your choice. Try bean, salami, onion!
5. Bake for 7 minutes or until the bottom is golden brown and crispy. Serve and Enjoy!
This week’s PIZZA OF THE WEEK is Jenny @LivingBreadBaker! Not only can she make amazing loaves of bread, but she also has a Pizzaque where she churns out some amazing pizzas like this one! Great work Jenny!
Thanks so much to everyone else submitting pizzas! I see you, keep baking it looks delicious!
If you tried out Bar Pizza in your Pronto® or in your own oven I would love to see on Instagram @_pizzacraft or #pizzacraft. Next week will choose our favorite pizza or pita to feature right here on the blog!
This week we are taking a break from pizza and really taking advantage of the Pizzeria Pronto® Outdoor Pizza Oven's versatility. We have cooked steak, nachos, deep dish pizza, flatbread, and over a thousand pizzas in our outdoor oven, but for the first time last week we decided to try a new favorite - homemade pita bread.
Homemade pita bread is nothing like your flattened and cold store-bought pita. Warm, fresh, and fluffy this homemade recipe really tastes like something entirely authentic!
For our recipe, we pulled out all the stops. We made two traditional pita bread dips and our own pita dough from scratch before cooking it on high heat on the Pizzeria Pronto®. We removed the top off of the Pronto and cooked the pita directly on the baking stone at around 500 F. This allowed us to watch the pita very closely and make sure the layers of dough separated before flipping to get the classic pita bread air pocket inside.
Dipping Sauce 1. Labneh with Za’atar Seasoning
32oz greek yogurt
6 “ piece of string
One bunch of fresh oregano
2 tablespoons of sumac
1 tablespoon of toasted sesame seeds
Extra virgin olive oil
Lay cheesecloth on a clean work surface. Scoop the Greek yogurt out of the container and place it in the center of the cheesecloth. Bring the sides of the cheesecloth up so that the yogurt is fully covered. Using the string, tie the cheesecloth into a ball and hang on a large spoon.
Place the yogurt inside of a pot or bowl making sure that the spoon is resting on the rim of the pot and that the yogurt doesn’t touch the bottom of the container. Place the pot and yogurt in the fridge for 24 hours. Before serving, chop the oregano leaves and combine with the sumac and sesame seeds. Remove the yogurt from the cheesecloth and place in a bowl and season with salt to taste. Sprinkle the herb mixture over the top and drizzle with olive oil.
Dipping Sauce 2. Traditional Hummus
2 cans of garbanzo beans
¼ cup of extra virgin oil
2 cloves of garlic
¼ cup of picked parsley leaves
Strain garbanzo beans reserving one-quarter of the liquid. Peel the lemon making sure not to get too much of the pith and set aside. Juice the lemon into a blender and place the garlic, olive oil, bean liquid and beans reserving ½ cup of beans for later use. Blend the mixture until smooth and season to taste with salt. Roughly chop the parsley, julienne the lemon peel and add them to the reserved garbanzo beans. Stir in some olive oil into the herb mixture. Spoon the bean mixture over the hummus and serve.
Pita Bread Recipe
3 cups of all purpose flour
1 cup of water
2 tablespoons extra virgin olive oil
1.5 teaspoon salt
1 packet of instant yeast
Combine all dry ingredients in a stand mixer with a dough hook and stir to evenly combine. Turn the mixer to low and slowly pour in the water followed by the olive oil. Turn the mixer to medium and knead until the smooth and elastic. Place the dough in an oiled bowl and cover. Let the dough rise for 1 hour or until it has doubled in size. Divide the dough into 8 to 10 portions. Roll the portions into balls so that the outside of the balls are smooth.
Make sure to keep the seam side down and roll out all of the portions to ¼ of an inch thick. Cover and allow to rest. Remove the hood and top stone of your Pizzeria Pronto®. Heat the stone on medium to medium-high. Alternatively, you can cook on a pizza stone in your oven at 500° F. Place the dough on the stone with the seam down until the dough puffs and then flip to cook on the other side, about 2 minutes per side. It may be necessary to adjust heat if the dough is browning too much before the dough puffs up. Cover cooked pitas with a towel to steam while cooking the other pieces.
This week’s PIZZA OF THE WEEK is @jimmy-bonfire!Jimmy has been mastering making his dough from scratch before cooking it to perfection on a baking steel!
If you tried out pita bread on your Pronto® or in your own oven I would love to see on Instagram @_pizzacraft or #pizzacraft. Next week will choose our favorite pizza or pita to feature right here on the blog!
The most important element of cooking is to balance flavors and textures. When it’s done well, eating becomes a true experience. Pizza is a perfect example of this with its crunchy and chewy crust, balanced with a tangy and velvety tomato sauce. Toppings contribute their salty or earthy flavors and the cheese harmonizes the medley as a fatty, and ‘oh so satisfying to chew’ flavor blanket.
It can be hard to imagine a pizza without the classic tomato based sauce, especially if you’ve never had one. In America, commercial pizza restaurants have offered a few alternatives: BBQ sauce, pesto, and the mysteriously named white sauce. These substitutes are pretty common so we have been inspired us to share with you, two pizza sauce alternatives that are unique and delicious.
Pizza features the chipotle sauce and includes pulled pork, parmesan cheese, red onions, corn, and fresh basil.
Chipotle Me Down for Nap Time
1 can of chipotle chilies (adjust for spice level)
1 large onion peeled and halved
1 large tomato
1/3 cup apple cider vinegar
¼ cup of honey
½ teaspoon of ground cinnamon
1/8 teaspoon of ground allspice
Salt to taste
Place onion halves and tomato on a sheet tray and place under the broiler making sure the cut side of the onion is facing up. Cook until onion is completely black on the cut side and tomato skin is charred, about 6 minutes. When the onion and tomato are cool enough to handle cut them into quarters and place in a blender. Add the chipotles, honey, vinegar and spices to the blender and blend until smooth and add salt to taste.
Pizza features the salsa verde sauce and is topped with fresh mozzarella, parmesan cheese, and jalapeño.
Salsa Verde With Envy
6 tomatillos with husks removed
1 large onion
The juice of 4 limes
3 cloves of garlic
1 bunch of cilantro roughly chopped
Salt to taste
Bring a large pot of salted water to a boil. Add the tomatillos and onion to the pot and boil for 5 minutes or until the tomatillos become soft but not squishy. Using a slotted spoon transfer the tomatillos and onion from the pot to a plate and place in the fridge. When the vegetables are cool place them in a food processor with the cilantro, lime and garlic. Pulse the mixture until almost smooth but making sure to leave a little texture and salt to taste.
15 Alternatives to Tomato Sauce
If you’d like to keep venturing through this delicious world of tomato sauce alternatives we have a handy list here for you:
1. BBQ Sauce
3. Chipotle sauce
4. Verde Sauce
5. Cheese Sauce
7. Heavy Cream Sauce
8. Calabrian Hot Chili Pepper Cream
9. Vodka Sauce
10. Butter Sauce
11. Garlic and olive oil (also called a Pizza Bianca), garlic oil or other infused oil
This week’s PIZZA OF THE WEEK is a Mushroom and Truffle Oil pizza made by Anna Kate @Projectstepmom. She has made some beautiful artisan style pizzas on her well-seasoned Pizzacraft® baking stone.
If you tried out any of these alternative sauces I would love to see on Instagram @_pizzacraft or #pizzacraft. Let me know how you change up your pizza sauce in the comments below. Next week will choose our favorite pizza to feature right here on the blog!
Cauliflower pizza crust is a great alternative to pizza dough for those looking to try something new, low carb, or a little healthier. Not only that, but this pizza crust is naturally gluten-free making it a great option for those who are looking for gluten-free dough recipes. Made up of mostly cauliflower and held together with the binding agents of cheese and egg this pizza crust compliments most pizza toppings very nicely.
Admittedly, it does taste a lot like its main ingredients, cauliflower and egg. While this is not necessarily a bad thing, those that are trying to satisfy a real pizza craving may want to add the Pizzacraft® herb blend to their recipe to try and mimic pizza dough flavors a little more. Additionally, it does take longer to cook than a regular pizza because it is not really a dough substance, it is a baked crust and it is important that the bottom browns to keep the crust together.
How To Make Cauliflower Pizza Crust Ingredients
1 head cauliflower (white, purple, green, or yellow!)
2. Remove the stem from the cauliflower stalk. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket for a few minutes. Let cool.
3. Place the steamed the cauliflower on a clean dish towel and ring out as much water as you can. Repeat several times.
4. In a large bowl, thoroughly combine cauliflower, mozzarella, parmesan, oregano, salt, garlic powder, Pizzacraft® herb blend, and eggs.
5. Spread into 1/4 inch thick circle on a baking sheet or parchment paper. Carefully move the crust to a pizza stone or the pizza oven and bake for 15 minutes.
6. Remove the pizza, add desired toppings and bake an additional 10 minutes until the bottom of the crust begins to brown.
The trickiest part of this process is not ripping the crust as you transfer it to the oven. In its uncooked state, the cauliflower wants to crumble. If possible, make the pizza on parchment paper while on metal pizza peel so that the transition to the oven is easy. Once the crust is fully cooked it holds together a little better.
This week’s PIZZA OF THE WEEK is @summerbbqchallenge! Jesse is always making amazing things on his grill, including some tasty looking pizzas on his Pizzacraft Baking Stone.
If you tried out the cauliflower pizza crust I would love to see on Instagram @_pizzacraft or #pizzacraft. Let me know what you thought of the flavor in the comments below. Next week will choose our favorite pizza to feature right here on the blog!
I was looking around this week for new pizza recipes when I stumbled upon something super interesting: a recipe claiming you could make pizza dough in 10 minutes with just two ingredients! While that shocked me, I was even more surprised when the recipe said the main ingredient was Greek Yogurt! Naturally, this was something I needed to try.
To get the full effect of the Greek yogurt dough I decided to test three different brands of plain Greek yogurt. The way the recipe essentially works is the yogurt is mixed with self-rising flour. When the flour is combined with the somewhat acidic Greek yogurt the mixture becomes very similar to pizza dough. The dough retains a fair amount of yogurt taste and is less elastic than regular dough. Even still, the recipe is extremely fast and the Greek yogurt adds a ton of protein to your pizza, making it a fun and worthwhile recipe to try out!
Here is our take on the best Greek yogurt to try this recipe with.
Two Ingredient Pizza Dough Recipe
1 1/2 cups self-rising flour (can easily be made by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt)
1 Cup Greek Yogurt
Combine Ingredients in a bowl and begin to mix with a spoon or spatula.
Once the mixture begins to combine, knead the dough on a floured surface for 7 minutes.
Add flour as needed while mixing as the dough can be sticky and moist.
When dough is fully kneaded cut the dough ball in half. These will get you two 10 inch pizzas. Roll each ball out to about 10 inches on a floured surface. Rolling is recommended as the dough does not stretch like traditional pizza dough.
Add toppings and cook in the Pizzeria Pronto® or conventional oven on a pizza stone for around 8-10 minutes at 600 degrees F or until the dough becomes golden brown. But honestly, keep an eye out while cooking, because the dough stayed more “wet” that we like it to be, and could have been cooked longer.
The Best Greek Yogurt To Use
Yogurt 1 Clover Whole Milk 3.5%
The Clover Greek Yogurt was our favorite yogurt for this recipe. While all the yogurts produced solid dough, the higher milk fat of this yogurt added a little more flavor and color to the dough. Though it created a more soggy pizza.
Yogurt 2 Fage Total 2%
Similar to Clover this yogurt made dough that both tasted good and held up very well in the oven. Although the slightly less milk fat took away some flavor and color from the dough. Arguably, you may not want to taste the full spectrum of Greek yogurt while eating your pizza.
Yogurt 3 Aussie Greek Yogurt 1.5%
Having the lowest milk fat this yogurt lacked the flavor that dough 1 and 2 had. While it didn’t affect the ability to make the dough at all, it just didn’t seem to have as much of a taste. Though it created a more crunchy pizza.
You may never make pizza the same again after you have tried this recipe, that is if you are still willing to call this a pizza. While all the Greek yogurts worked, the pizzas we made did have a really distinctive taste. That said, they still tasted good and were all eaten. So if you are looking for a fast dough for a last minute pizza packed with protein, this is a great option!
On top of that, we only used plain yogurt for this recipe, thinking flavored yogurt might make it too complicated. After this experiment though, I think it might be fun to try some other flavors out and see what happens, maybe make a dessert pizza with some fancy honey or strawberry Greek yogurt.
5 Accessories To Take Your Pizza Party To The Next Level!
Just about everyone has been to a bad pizza party. With greasy pizza in a box, it tastes like the box, and you’re choices are pepperoni or cheese. While this might offend those of your that are nostalgic, I think we have grown out of this Chucky Cheese pizza party.
Meanwhile, we have developed a taste for homemade pizza, but it’s still easy to get stuck in the same ruts. In order to bring some life to your pizza parties again, here are 5 of our favorite tools and accessories to switch up your pizza rotation and take your party to the next level!
The Calzone Pressis single-handedly my favorite Pizzacraft® tool. I love this tool because it brings everyone in on the pizza making process! Almost like a taco bar, you can set up a calzone making station where each guest gets to add their own fillings to their calzone before throwing them all in the oven! The press is easy for everyone to use and makes a perfect calzone every time; once you learn to not overstuff it.
Pizza Cone Set
If you want to get a little flashier than the calzone, you can make the more modern Pizza Cones. Pizza cones are essentially a pizza version of an ice cream cone. They offer the same craft-ability as a calzone with the added benefit of being an upright cone! Not only are these picture-worthy, but also pretty fun to eat.
Sometimes you get stuck making the same kind of pizzas, but who can blame you? You know what toppings you like! I understand that's why if I am looking for something different I will start by changing the flavor of my dough with the three Pizzacraft® herb blends. Each blend adds a flavor profile of a specific pizza style giving a whole new dynamic to your pizza! You can add the blends into your dough, or sprinkle some on top. ***Aren’t you supposed to add these to the pizza sauce??
If variations on your classic pizza are not what you’re looking for, you can step outside the box with the Pizzacraft® Pizza Cookbook. The cookbook features some of our favorite unique artisan style pizza recipes that are sure to surprise your guests. Not only that, but there is an entire dessert pizza section that will have you making pizza for every meal.
Deep Dish Pan
Becoming more and more popular is our Deep Dish Pan. The deep-dish can be a great way to make things a little different and even a little fancier by crafting a layered deep-dish pizza. So if you are having more of a dinner party than backyard BBQ I would try making a classic Chicago style pizza or inventing your own deep-dish creation.
This week’s PIZZA OF THE WEEK goes out to @turnandburnsmokepit ! He has been making amazing pizzas on the Pizzacraft® stone in his grill! Check him out for some amazing grilled pizzas, he's doing it right.
If you tried one or all of these pizza accessories at your pizza party this week we would love to see on Instagram@_pizzacraft or #pizzacraft. Next week will choose our favorite pizza to feature right here on the blog!
A fun way to change up your pizza night is to make a cheese stuffed pizza cone. The pizza cone is like an ice cream cone except it is made with dough and filled with your favorite toppings.
The process is a little more complicated than making a regular pizza, but the results are worth it. The Pizzacraft® Pizza Cone Set makes things easy by giving you a template to cut out your cones and holders to cook the cones upright in the oven. We used our set to make a Pinterest favorite, Pizza Roses, except ours or stuffed with cheese and pepperoni!
Start With a Pizza Cone
Pre-heat oven or grill to 400° F.
Roll your pizza dough out to 1/16" thickness and use the cutter to cut out two pizza cone shapes.
Dab edges of the dough with water and fold over to seal. Use the Pizza Cone Set dough crimper to ensure the seam is closed.
Lightly flour the silicone cone mold and slide dough onto the mold. Par-bake this cone upright for 6-8 minutes, or until it begins to lightly brown.
Remove cone from oven or grill, let it rest for a few minutes then remove crust from the cone mold.
Place par-baked crust into the pizza cone stand and fill with your favorite ingredients.
Return stand and crust to the oven or grill and bake until golden and bubbly.
Let cool before eating... if you can wait that long!
If you want to take things a little further you can add an extra step and make your Pizza Cones pop with Pizza Roses for the top!
To Make The Pizza Rose Top:
Cut a strip of dough that is about 8” long and 1.5” wide.
Very lightly spread sauce over the dough.
Layer pepperonis longwise across the dough, leaving a little bit of dough open at the end.
Add cheese on the Botton portions of the pepperonis and then roll them longwise into a rose shape.
Par-bake this rose upright in a muffin pan until it holds its shape. You can use tin foil to keep it in place while baking if your muffin tin is too big.
Once both your cones and roses are par-baked, simply slide the rose into the top of your pre-stuffed cone and finish cooking!
The result will be a cone overflowing with rose pedal top, which looks just as good as it tastes.
This week’s PIZZA OF THE WEEK is a poolside pie made by @cassandrareads. We love to see folks making pizza outdoors in their Pizzeria Pronto® Pizza Ovens. Great work Cassandra!
If you made your pizza this week or tried your hand at the pizza roses we would love to see on Instagram @_pizzacraft or #pizzacraft. Next week will choose our favorite pizza to feature right here on the blog!