why make this recipe
I love a good calzone. They feel special. They also feel cozy and simple. This sourdough version has a light tang and a chewy crust. It uses active starter and basic pantry ingredients. Make these when you want hands-on comfort food. If you have sourdough discard projects on your mind, this pairs well with ideas like sourdough discard tortillas for snack boards or meal prep.
how to make Homemade Sourdough Calzone Recipe
Ingredients:
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), 1/4 cup sauce, 8 ounces mozzarella cheese, Favorite toppings, 1 tablespoon olive oil (to brush on top of the calzones)
Directions:
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 thick. 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.
I like to keep toppings simple. Fresh basil and a few slices of mozzarella work well. If you want a crisp snack while the dough rests, try making sourdough discard crackers as an easy accompaniment.
how to serve Homemade Sourdough Calzone Recipe
Let the calzones cool a few minutes after baking. They finish setting as they rest. Serve warm. A small salad lightens the plate. You can slice them in half for sharing. Kids love dipping the ends in extra sauce.
how to store Homemade Sourdough Calzone Recipe
Cool completely before storing. Wrap calzones tightly in foil or place in an airtight container. Store in the fridge for up to 3 days. Reheat in a 350°F oven for about 10–15 minutes. Reheat from frozen at 375°F for 20–25 minutes. You can also freeze baked calzones for up to 2 months.
tips to make Homemade Sourdough Calzone Recipe
Use active starter for best rise. Weigh ingredients if you can. Short, steady kneading helps build gluten. Don’t overload the filling. Too much sauce makes a soggy center. Brush the tops with olive oil for a golden crust. If you love a soft, tangy crumb, try pairing this with something bright like my lemon blueberry sourdough bread for dessert or brunch.
variation (if any)
Make mini calzones for parties. Swap mozzarella for provolone or fontina. Use cooked sausage, pepperoni, or roasted veggies. For a sweet twist, fold in a filling that echoes fried dough treats and dust with cinnamon sugar after baking. If you want a dessert inspired by sourdough, think about sourdough apple fritters for a cozy finish.
FAQs
Q: Do I need a stand mixer to make this dough?
A: No. You can mix and knead by hand. Knead until the dough is smooth and passes the windowpane test. It will take a bit longer by hand.
Q: Can I use inactive starter or discard instead of active starter?
A: For best rise, use an active starter. Discard will work but may yield a denser dough and longer fermentation time.
Q: How do I prevent soggy calzones?
A: Use less sauce and pre-cook watery toppings like mushrooms. Seal the edges well and bake on a hot sheet or stone.
Q: Can I make the dough ahead?
A: Yes. After kneading, refrigerate the dough for up to 24 hours to slow fermentation. Bring to room temperature before shaping.
More recipes? Follow me on Facebook – Pinterest
Print
Homemade Sourdough Calzone
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious homemade sourdough calzones with a chewy crust and light tang, perfect for cozy meals.
Ingredients
- 1/2 cup active sourdough starter (113g)
- 4 cups flour (600g)
- 1 1/2 cups water (354g)
- 2 teaspoons salt (10g)
- 2 tablespoons olive oil (26.6g)
- 1/4 cup sauce
- 8 ounces mozzarella cheese
- Favorite toppings
- 1 tablespoon olive oil (to brush on top)
Instructions
- Add the ingredients to the bowl of a stand mixer.
- Mix the dough on medium speed until it passes the windowpane test (about 10 minutes).
- Place the dough in an oiled bowl and cover.
- Let the dough rest at room temperature for about 480 minutes.
- Preheat oven to 425°F.
- Split the dough into 4 for large calzones or 6 for small ones.
- Roll each ball of dough into a circle about 1/4 inch thick.
- Add sauce and toppings to one half of the rolled-out dough.
- Fold it in half to create a half circle, pinch the edges together.
- Brush with olive oil and cut 2-3 slits on the top.
- Bake for 20-25 minutes for large or 15-20 minutes for small calzones until golden.
Notes
For best results, use active starter and keep toppings simple. Avoid overloading the calzone to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 25mg
Keywords: sourdough, calzone, homemade, comfort food, baking, Italian
