Don’t Get It Dipped

In its commitment to cover the world of pizza in all its bewildering diversity, Slice takes on a concept whose time hasn’t come: pizza in a cone. Correspondent Jonathan Bender in Kansas City visits Kornet Pizza, “the international sellers of the pizza cone.” (From Kornet’s website: “The 3rd dimension of pizza.”) Kornet just opened its first U.S. location in Kansas City, and Bender says he hasn’t “been this excited since discovering the dessert pizza bar at Pizza Hut.” After a “Thank You Napoli” and a barbecue chicken pizza, his excitement seems dampened somewhat: In a comparison that’s a bad sign, he says that “the crust, baked on site, evoked memories of a hot pocket for my wife.” (Bender himself likens it to the “soft dough of a slightly undercooked calzone.”)

But wait—this is a two-part pizza cone series. And in the accompanying dispatch, Adam Kuban, the founder of Slice who’s been wanting to try a pizza cone for four years, is much more excited about Kornet’s rival pizza-in-a-cone venture, Crispycones. The backstory of Crispycones gets really, really complicated—in the apparently dog-eat-pizza world of the pizza-cone industry, Crispycones’ Nir Adar says the Italian company KonoPizza stole his original concept. It’s unclear if the Crispycone will go into production; Kuban calls the crust “surprisingly good” and says “eating the cone was not unlike eating an ice cream cone once the crowning scoop has been licked away.” In any case, Kuban’s knowledge of the pizza-cone industry is truly awesome: “Word is among blogs I’ve read that the first-gen cones enjoyed fad status in Seoul a summer or two ago, and they’ve already spread to Japan, Russia, Iran, and India.”

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