Re:Any Info on Cone Pizza?
There's a trick to the right dough...so everything stays together from start to finish. Otherwise...clean-up in the Midway.
Most experiments (sans the entire system) begin with Chicago-style pizza dough. I believe it was Giordano's...with some tweaks to the formula.
Pizza cone places opened in NYC a few years ago. I know one of the first to open is closed.
The equipment cost when the cones first got press was $2000-$2500.