Sourdough Calzone

July 19, 2012mayurisjikoni
Blog post


Recipe: Sourdough Calzone

Sourdough Calzone is a crusty, delish, oven baked, folded pizza. Add any stuffing of your choice. Make them small to enjoy as a sandwich or bake a big one to enjoy as a main meal with some salad.

Updated on 07/08/2020

I must admit that when I first made calzone at home it was as flat as a pancake. Though the taste was amazing, the single click and how a calzone should look was just off scale…completely off scale. Amazing, how over years we tend to learn how to hone our techniques and methods. Admittedly, for this post I’ve not only changed the photo but altered the recipe as for sure this is much better than the old one. The recipe change is that I’ve used sourdough to make Sourdough Calzone.

If it were not for the group Foodies _ Redoing Old Posts, this post may never have got a breath of fresh air and new look. Its a bi monthly group, where members redo old posts and share on Facebook. That way we are able to get some bloggers’ love towards our forgotten posts. The idea of redoing old posts as a group was Renu’s idea. Renu blogs at Cook With Renu.



Aquadrome or Yuls as most people know it as, is my favorite Italian Restaurant in Mombasa. We dine at the restaurant at least once a month.  (Now with the Cover Pandemic, not able to visit it 🙁 ). While hubby could comfortably order a calzone, I can’t. The reason being is that they do not make a vegetarian one. Once, I requested for a veggie one and was told that is not possible to make. And I questioned why but no response. If you can make a vegetarian pizza then why not a vegetarian calzone. So that’s how the idea of baking my own materialized. My initial attempt was using a normal homemade pizza dough. Twice, I baked them and it lacked the classic puff look. I knew I was getting the dough wrong.Over time experimented as hubby loves calzone and got the puff using normal pizza dough but didn’t take any photos.


Fast Forward

Covid Period is allowing me to concentrate on my old posts and calzone is one of them. Like so many sourdough enthusiasts, I too made sourdough starter at home again. Last time I had made it was in 2017! I hate to throw away the discard and try and use it up in various recipes. So that’s how the sourdough calzone was one of the recipes I tried out. The first time I made it in April, hubby loved the flavour but I couldn’t take photos as I’d rolled it out too thin. As a result  some parts of the calzone had holes like in a sock! So naturally the puff was not there. Month of May second trial, and got it. However, since I baked it for dinner, didn’t take any night photos of it. June, made it again and this time it was for Sunday lunch! A pat on the back for planning it well:)


What is a Calzone?

Calzone is basically an Italian baked turnover made from a leavened dough. Its usually folded into half. Calzone size can vary from a big one that nearly a foot long to small ones. Generally a calzone is stuffed with salami, mozzarella with a bit of tomato sauce. These days, the filling varies from anchovies, minced meat to fish and aubergines. Calzone originated from the home of pizza, Naples. Started off as a way of enjoying a pizza as street food but folded so that the filling would not drop off. During my visit to Italy, I had the opportunity to enjoy a margharita calzone as street food. Hot, delicious calzone wrapped in a parchment paper. The ones available on the street are palm size while the ones available in the restaurants are bigger.

What do you fill the Calzone with? 

Whatever goes on a pizza goes in a calzone. Different types of cheese, vegetables, meat, tomatoes and tomato sauce.


Can you make Calzone using normal pizza dough? 

Yes you can. Follow my Homemade Pizza recipe. Then roll out the dough and add the filling on half side of the rolled dough and close it with the other half. Bake at 180°C.


Other Sourdough Recipes:

  • Sourdough Grissini – a good way to use discarded sourdough starter. The discard is allowed to ferment overnight before adding to the dough.
  • Using fed or active sourdough starter makes the Sourdough Pita not only taste wonderful but also soft.
  • Try out Renu’s Spelt and Rye Breakfast Sourdough Bread
  • This Homemade Sourdough Breadis my brother in law’s no fail recipe. I’ve baked it using only plain flour and a mixture of wheat and plain flour. Comes out perfect every time.
  • Cinnamon Raisin Sourdough Bread perfect as breakfast bread or to enjoy at tea time.
  • Lahooh or Lahoh is a delicious, crispy, flatbread from the Somali Cuisine. I’ve serve it with egg and aubergines for breakfast/ brunch. Fed sourdough starter is added to the batter to give it a slightly tangy taste.

Ingredients required for Sourdough Calzone

For the Dough:

  • Flour – I’ve used both plain and wheat flour
  • Warm Water – to  knead the dough
  • Unfed Sourdough Starter – best way to use up discarded sourdough starter
  • Salt
  • Instant Active Dry Yeast – as unfed sourdough is used, a little yeast helps the dough to ferment
  • Dried Herbs – to add in the dough. Use any of your choice. I used oregano.


For the filling:

  • Vegetables of your choice – I used sliced onion, mushrooms, sweet corn, chopped bell pepper
  • Pizza Sauce – Homemade or ready made. Make sure its not watery, otherwise the calzone will be soggy.
  • Cheese – of your choice, grated or crumbled. I used a mixture of cheddar and mozzarella.


A crusty and delicious Sourdough Calzone is an oven baked folded pizza with a stuffing of your choice. Enjoy it as a sandwich or as a main meal.
5 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours 40 minutes
Course Main Course, Snack
Cuisine Italian
Servings 2 large



  • 1 cup unfed sourdough starter mixed
  • ½ cup warm water
  • 2 cups wholewheat flour
  • ½ cup plain flour
  • 1 tsp salt
  • ½ tsp instant dry active yeast
  • 1 tsp oregano
  • 2 tbsp olive oil
  • extra flour for dusting
  • extra olive oil for brushing


  • ¼ cup chopped onion
  • ½ cup sliced mushrooms
  • ½ cup grated cheese (I used both cheddar and mozzarella)
  • ¼ cup sweet corn
  • ¼ cup sliced olives
  • ½ cup pizza sauce check above for homemade pizza sauce link
  • ¼ cup chopped sweet pepper
  • 1 tsp dried mixed herbs



  • Add unfed sourdough into a mixing bowl.
  • Add salt and water. Mix well.
  • Add oil, yeast and herbs. Mix well.
  • Add the flours.
  • Bring all the ingredients together into a dough.
  • Dust the worktop with some flour.
  • Knead the dough for 10-15 mins till its smooth and silky. The dough should not be too sticky.
  • Shape the dough into a ball. Rub oil over it.
  • Grease the bowl with some oil.
  • Put the dough ball into the bowl.
  • Cover with a damp cloth or lid and place the bowl in a warm place.
  • The dough should rise and become double the size in 2-4 hours, depending on how warm your kitchen is.
  • Gently deflate the dough.
  • Divide it into 2 parts for large calzone or 4 for small ones.
  • Dust the worktop with some flour.
  • Roll one part of the dough using a rolling pin into a circle of about 8-9 inches in diameter. For the small ones roll into 4-5 inches.
  • Grease a baking tray with some oil.
  • Place the rolled dough on the tray.
  • Do the same for the remaining dough.


  • Spread the pizza sauce on just half part of the circle. Don't spread right to the edges.
  • Add the filling.
  • Gently bring the other part of the circle over the filling.
  • Pinch the seams to seal. I like to fold the dough (crimp). You can also use a fork to press down the edges to seal.
  • Preheat the oven to 200°C.
  • For a crusty calzone, brush the top with some water.
  • Place the calzone in the oven to bake. Bake for the first 10 mins at 200°C. Then lower to 180°C and bake further for 15-20 minutes.
  • When the top is golden brown, take the calzone out of the oven.
  • You can brush olive oil on top and serve.


  • Use a filling of your choice.
  • If you don't want a crusty calzone then don't brush it with water. Brush some oil over it before baking.
  • If you need the dough to ferment in lesser time then use 1 tsp of yeast.
Keyword bread, homemade calzone, sourdough discard calzone, Street Food, vegetarian, wholewheat flour, wholewheat flour calzone

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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


  • Bless my food by Payal

    August 8, 2020 at 11:27 am

    5 stars
    Oh..It reminded me of india’s favourite Gujia. Savoury filling and something unique is created. Making it is sourdough sounds interesting. Surely try this one when the sourdough will be in hand. Lovely recipe.

    1. mayurisjikoni

      August 8, 2020 at 5:14 pm

      Thanks Shailender.

  • Pavani

    August 10, 2020 at 3:45 am

    5 stars
    That calzone looks so inviting and delicious Mayuri. Using sourdough discard is a great idea for the crust. I think my kids will love this. Will try soon.

    1. mayurisjikoni

      August 10, 2020 at 9:01 pm

      Thank you so much Pavani. Please do try the recipe. Fun way to enjoy pizza.

  • Lata Lala

    August 10, 2020 at 9:20 pm

    5 stars
    Baking with sourdough is on my to do list since long. And after seeing your lovely calzone recipe I am tempted to try my hands soon on this.
    Wonderful share.

    1. mayurisjikoni

      August 11, 2020 at 5:10 pm

      Thanks Lata, make the starter and start using it in simple bakes like this calzone, can make a pizza base, pita bread, sandwich bread etc. Then move on to the sourdough breads.


    August 13, 2020 at 12:20 pm

    5 stars
    I runderstand your pain Mayuri! I love to experiment with sourdough starters but the discard makes me feel bad. So right now my starter is on the back burner. Hopefully will start again have the bottles washed.
    As for the calzone looks awesome. That is definitely a delicious one. I am surprised the restaurant does not make a veg one but glad. I would have never got my hands on this delicious recipe.

    1. mayurisjikoni

      August 13, 2020 at 5:58 pm

      Thanks Archana, I don’t throw away the discard. I use it up in so many different recipes.

  • Uma Srinivas

    August 14, 2020 at 3:12 am

    5 stars
    A crusty and delicious Sourdough Calzone and its oven-baked sound delcious. I think I can enjoy it as a sandwich.

    1. mayurisjikoni

      August 14, 2020 at 5:02 pm

      Thanks Uma, as I mentioned in the post, small ones are prepared to enjoy them like a sandwich.

  • Padma Veeranki

    August 15, 2020 at 12:56 am

    5 stars
    I’m yet to try my hands on making calzone….Only had in restaurant!! That calzone looks so delicious and inviting. Using sourdough discard is a great idea for the crust. Will try soon.

    1. mayurisjikoni

      August 15, 2020 at 5:03 pm

      Thanks Padma, if you make pizza at home then calzone too is easy, try it.

  • Jagruti’s Cooking Odyssey

    August 15, 2020 at 10:37 am

    Calzone is my favourite Italian food. Yet to try sourdough baking in our kitchen as I always bought from the bakery. Very useful and informative post.

    1. mayurisjikoni

      August 15, 2020 at 5:01 pm

      Thank you Jagruti.

  • sapana

    August 15, 2020 at 12:22 pm

    5 stars
    I am yet to try my batch of sourdough, I always think I would mess it up. This calzone with sourdough looks so inviting and delicious. Your post is encouraging me to give it a try.

    1. mayurisjikoni

      August 15, 2020 at 5:00 pm

      Sapana thanks. Try it out now if you want as the warmer weather is on your side. I didn’t throw away any of the discard and have used it to make pizza, crackers, even a bit to ferment batters for idli, dosa, handvo, dhokla. I prefer to follow the method mentioned on King Arthur.

  • Priya Srinivasan

    August 16, 2020 at 11:36 am

    5 stars
    I m yet to venture into sourdough area! Would love to try my hands in it, hopefully someday! Thats one loaded calzone mayurji ! Looks very tempting !

    1. mayurisjikoni

      August 16, 2020 at 8:39 pm

      Thanks Priya, it looks loaded but it actually puffs up a lot. The amount of filling is the same as you would use for a pizza.

  • Amrita Roy

    August 16, 2020 at 12:40 pm

    5 stars
    You are an expert baker and I love all your baked goodies. I liked how your trials finally resulted a perfect calzone…

    1. mayurisjikoni

      August 16, 2020 at 8:38 pm

      Thank you so much Amrita.

  • Deepa Patel

    August 17, 2020 at 4:50 am

    5 stars
    Tried this recipe today. It turned out sooo good. Thank you for this wonderful recipe!! will be making this again very soon !!

    1. mayurisjikoni

      August 17, 2020 at 4:00 pm

      Thank you so much Deepa for trying out the recipe. You sent me the photos and the calzone looked perfect.

  • Kalyani

    August 19, 2020 at 7:16 am

    5 stars
    a pat on the back, truly ! this is a real party stunner.. my kids love calzones, and its been ages since I baked..

    1. mayurisjikoni

      August 19, 2020 at 6:22 pm

      Thank you so much Kalyani.

  • Seema Sriram

    August 19, 2020 at 2:33 pm

    5 stars
    I have never seen calzone in Australia, I am so glad you brought it back to my list of to-dos. It is true that most of us now appreciate more of homemade recipes than storebought and I am glad to see that shift

    1. mayurisjikoni

      August 19, 2020 at 6:18 pm

      Thank you so much Seema, if you’re a pizza lover like me then go ahead and try it.

  • Renu

    August 19, 2020 at 2:34 pm

    5 stars
    I was given calzone in the hospital the day before my daughter was born and I can never forget it. My mom would have never allowed me to eat it but I had no option as I was alone here :-).

    Anyways, I love this calzone specially because you have used unfed sourdough starter. At times I have some and I would love to try this. Also one can add so many different combination of veggies here and it would taste so nice. The calzone has baked very well and I am sure to try this soon.

    1. mayurisjikoni

      August 19, 2020 at 6:17 pm

      Thank you so much Renu, my niece recently tried out the recipe and she omitted the yeast and left the dough for 8 hours to ferment and it worked well. I was in a hurry so added a bit of yeast.

  • Vandana

    August 23, 2020 at 2:36 pm

    5 stars
    When I was working in Delhi we had a very nice bakery near my office and my favorite thing to eat there was chicken calzone. I used to have it almost every week. I don’t know why but I completely forgot that dish after leaving that job. Thanks for sharing this recipe, I can’t wait to try it. And, since I have turned a vegetarian now this mushroom calzone recipe is even better for me.

    1. mayurisjikoni

      August 23, 2020 at 6:48 pm

      Thank you so much Vandana. Hope you bake calzone soon that will bring back fond memories.

  • SmilingDM

    September 24, 2020 at 4:28 am

    Got a question on this: how would you change the recipe if you wanted to use an active starter instead of dormant discard?

    1. mayurisjikoni

      September 24, 2020 at 10:51 pm

      Hi, I’ve yet to try using an active starter for my pizza dough. However, I’m sure you’ll find plenty of sourdough pizza dough using active starter on Google.

  • Poonam Bachhav

    February 27, 2021 at 7:59 am

    5 stars
    Love your love for baking. This sourdough Calzone has puffed so well. Would try giving it a try for my pizza loving little one.

    1. mayurisjikoni

      February 27, 2021 at 4:28 pm

      Thank you so much Poonam, please do try it. Its a different way to enjoy pizza.

  • Jess

    March 27, 2021 at 2:36 am

    Hello Mayuri! I am wondering if you have advice for adjusting the sourdough discard amount? I use most of the starter I make, so I only have about a half cup of discard at any given time. Would something like doubling the dry yeast and adding a 1/4 c more water work? Thank you!

    1. mayurisjikoni

      March 27, 2021 at 8:18 pm

      Hello Jess, I’ve not tried the recipe with less sourdough discard. But I guess adding more water and doubling the yeast would work. If you try the recipe out please let me know how it turns out for you with less discard. With less discard you will still get the required sourdough taste.

      1. Jess

        April 2, 2021 at 9:07 pm

        5 stars
        Hi Mayuri! I made the calzones over the weekend to great success. I did double the dry yeast and I added 1/3 cup more water and no additional flour, as my starter was not very hydrated and it worked out well. The oregano in the crust added a lovely aromatic touch. I’ll be making these again. Thank you! 🙂

      2. mayurisjikoni

        April 2, 2021 at 10:16 pm

        Thank you so much Jess for trying out the recipe and with the additional yeast. Really appreciate your feedback.

  • Carolyn Newman

    April 8, 2021 at 2:23 am

    5 stars
    This makes two large calzones. Can I freeze one after it’s been cooked?

    1. mayurisjikoni

      April 20, 2021 at 11:48 am

      Hello Carolyn, I’ve not actually frozen it, but I guess you can try. If I had to freeze it I would probably freeze it unbaked. If you do freeze it and bake it later on, please let me know how it turns out for you. Thanks.

  • Beth

    December 4, 2021 at 7:42 am

    My dough is rising as I write this, so have not rated your recipe yet though I have high hopes for it! My question is this: you don’t say on what you baked the calzones – was it a pizza stone or a sheet pan? Did you pre-heat it? Also, have you refrigerated the dough ahead of cooking time? Thanks ahead for your response- I’m looking forward to dinner tonight!

    1. mayurisjikoni

      December 4, 2021 at 3:02 pm

      Hello Beth, I used a regular sheet pan and preheated the oven. I’ve not not refrigerated the dough. Hope the calzone turned out well for you.

  • Jo Anne

    November 3, 2022 at 6:27 pm

    5 stars
    Wow! Was on the verge of giving up on sourdough. Husband is not a bread lover. This recipe captured his heart and his tummy. Can’t wait to try other filling! The dough rose quickly, was tender and fluffy, and delicious. Filled today with grass-fed breakfast sausage, leeks, spinach, mozzarella cheese with a smear of pizza sauce and kefir cheese all topped off with a fresh basil leaf. Next time will make Reuben filling with my home-made kraut. Also want to try a chicken pot pie style filling and a tuna/cheddar filling. Thank you for a great use for my sour dough discard!

    1. mayurisjikoni

      November 8, 2022 at 1:59 pm

      Thank you so much Jo Anne. I am so happy that the sourdough calzone recipe worked out so well for you. Yes, there are endless filling options. You can also make numerous different dishes using the sourdough dough.

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