I was quite amused and inspired simultaneously when I came upon this picture of a cone pizza – it’s the first time I’ve seen it, and got me thinking about the form of pizza – is this a more optimized form for the function (pizza-enjoyment)?
I see quite a few strong points going for this design. The cone form, just like the ice cream, gives it a much more portable interface for individual servings of pizzas to go, though it becomes rather unwieldy if you’re a big-eater who needs more than a few of them.
It also concentrates the toppings (do you still call them toppings if they’re more like, well, “innings”?) in a more concentrated manner – you can certainly imagine the oozing, flowy melted-mozzarella as you bite in, and probably more fitting for the mouth as well. As a stall owner, this arrangement seems to let you get away with less ingredients to achieve the same impact too.
However, the satisfaction-curve for this form perhaps leaves something to be desired. Assuming that the ingredients are generally preferred over crusts (I see many who leave the pizza crusts behind in a pizza buffet, for instance), your experience gets worst as you chomp your way down, until you’re left with the tip of the cone – large mouthful(s) of relatively dry dough.
Interesting innovation dough though!
(Any even better/alternative forms of pizza?)