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Sourdough Calzone

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We love to have a pizza night once a week and generally have a sourdough crust with toppings. Recently, I decided to try my pizza crust recipe and make it into sourdough calzone instead. To say this was a good idea is an understatement!

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I think we can all agree that pizza night is the best night of the week, ha ha! All that cheese, the perfectly crisp crust, and the tang of the tomato sauce make for the perfect dish, in my opinion.

Years ago, I visited a local restaurant that served calzones. I had never had one before and thought it sounded delicious, so, I tried it.

The memory of that calzone stuck with me for a long time. So much so, that I would order a calzone at any restaurant that served it.

Fast forward to my recent years cooking from scratch and making my bread products with sourdough, I had to convert my pizza crust into a calzone.

sourdough starter overhead shot

Why Sourdough?

Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people. In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.

As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter https://therosehomestead.com/how-to-make-a-sourdough-starter/ it’s easy and fairly quick to do. The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!

I choose to grind my own wheat in my kitchen to use in my sourdough baking. It’s actually quite easy these days.

It’s a simple as turning on a machine and adding the wheat berries to have fresh milled flour.

This is the grain mill I use: https://collabs.shop/rxide2

It super easy to use and one of the most affordable electric grain mills on the market.

Of course, working with freshly milled flour in sourdough can be a little tricky. However, with sourdough pizza crust and calzones, it is quite easy to convert to fresh flour!

calzone on a cutting board

What you will need for this recipe:

  1. Flour
  2. Water
  3. Salt
  4. Sourdough starter

I use my sourdough pizza crust recipe as the base of this crust: https://therosehomestead.com/sourdough-pizza-crust/

The morning before you want to make pizza for dinner, add the starter, water, salt, and 2 1/2 cups of the flour to the bowl of your stand mixer. Start the mixer and slowly add the remaining half cup of flour.

Let knead for 10-15 minutes or until it becomes glossy and very stretchy. I use a stand mixer https://collabs.shop/xmipvy however you can knead by hand if you prefer.

Risen dough in a bowl

Place the ball of dough in a lightly greased mixing bowl, cover, and allow to rise for 4-8 hours. Alternatively, you can place the dough in the fridge after it rises for at least 4 hours and make the pizza whenever you want.

After your dough has risen for several hours it will be bubbly and have an airy feel when pressed with your finger.

Preheat your oven to 450 degrees F.

Divide the dough into 4 equal portions.

calzone dough rolled out in a circle with toppings on one side

Roll out each dough ball into a circle measuring approximately 10 inches in diameter.

Add sauce, cheese, and any other toppings you prefer on one side of the circle of dough.

calzone ready for oven with seams crimped

Fold the other side of dough over the toppings and pinch the seams closed. You can take a fork to crimp them tightly.

Bake on a baking sheet for 20-25 minutes or until golden brown.

calzone cut in half on a plate

Sourdough Calzone

Delicious pizza toppings inside a golden brown sourdough crust make for one of the best meals you'll ever have!
Prep Time 10 minutes
Course Main Course

Ingredients
  

  • 1/2 cup sourdough starter
  • 3/4 cup water
  • 1 tsp salt
  • 3 cups flour

Instructions
 

  • Mix all ingredients in the bowl of stand mixer. Add only 2 1/2 cups of the flour and slowly add the remaining half cup until dough pulls from side of bowl.
  • Knead 10-15 minutes or until glossy and very stretchy.
  • Place in lightly greased bowl, cover, and allow to rise for 4-8 hours.
  • Preheat oven to 450 degrees F.
  • Divide the dough into 4 equal portions.
  • Roll each portion into a round circle approximately 10 inches in diameter.
  • Put toppings on one side of the dough.
  • Fold the other side onto the toppings side and crimp the seam closed with a fork or with your fingers.
  • Bake on baking sheet for 20-25 minutes.
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