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SOURDOUGH CALZONE

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 6 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 4 hrs 40 mins
Course Main Course, Snack
Cuisine Italian
Servings 2 large

Ingredients
  

FOR THE SOURDOUGH CALZONE DOUGH:

  • 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

FOR THE FILLING:

  • 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

Instructions
 

PREPARATION OF THE SOURDOUGH CALZONE DOUGH:

  • 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.

PREPARATION OF SOURDOUGH CALZONE:

  • 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.

Notes

  • 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