Homemade Sourdough Calzone Recipe
Take pizza night up a notch with these sourdough calzones. Made with a flavorful sourdough crust, fill each calzone with sauce, cheese, and your favorite pizza toppings, like red onion, green peppers, or sausage - the options are endless!
Servings: 4 people
Equipment
- 1 Large Bowl
- 1 Rolling Pin
- 1 Baking Stone or Cookie Sheet
Ingredients
For the dough
- 1/2 cup active sourdough starter 113g
- 4 cups flour 600g
- 1 1/2 cups water 354g
- 2 teaspoons salt 10 g
- 2 tablespoons olive oil 26.6 g
For the filling
- 1/4 cup sauce
- 8 ounces mozzarella cheese
- Favorite toppings
- 1 tablespoon olive oil to brush on top of the calzones
Instructions
- The morning you plan to make calzones, add the ingredients to the bowl of a stand mixer.
- Using a dough hook, mix the dough on medium mixer speed until the dough passes the windowpane test. This can take up to 10 minutes or more.
- The windowpane test is when you take a small piece of dough and are able to stretch it so thin, you can see through it without it breaking.
- Place in an oiled bowl and cover with a lid or plastic wrap. Let the dough rest at room temperature for about 8 hours.
- Preheat oven to 425.
- Split the dough into 4 for large calzones or into 6 for small ones.
- Roll each ball of dough out into a circle about 1/4 inch think.
- Add sauce and toppings to one half of the rolled out dough, leaving an edge around the dough.
- Fold it in half to create a half circle, pinch dough together. Then roll dough over around the edges and pinch again.
- Brush with olive oil. Cut 2-3 slits on the top with a knife or razor blade.
- Bake for 20-25 minutes if you are making 4 and 15 - 20 minutes for smaller calzones or until fully cooked through and golden in color.
Video
Notes
- Once you add your filling and fold the dough over, don't forget to pinch the dough together, fold and pinch again. This extra fold and pinching will ensure none of the filling oozes out during baking.
- I like to use a pizza stone to bake these. You can also use a cookie sheet. If you do, I recommend using a piece of parchment paper so the calzones do not stick and for easy clean up.
- For best results, use an active sourdough starter for this recipe.
Nutrition
Serving: 1person | Calories: 749kcal | Carbohydrates: 105g | Protein: 27g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 37mg | Sodium: 1639mg | Potassium: 245mg | Fiber: 4g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 417mg | Iron: 6mg