Sourdough Calzones

Makes 4

1 1/2 cups warm water (105°F to 115°F)
1 envelope instant (rapid-rise) yeast (2 1/4 teaspoons)
2 tablespoons olive oil
1 1/2 teaspoons salt
8 ounces (about 2 cups) white whole wheat flour
9 ounces (about 2 cups + 2 tablespoons) all purpose flour, divided, plus extra for rolling out dough
1 cup sourdough starter (see note 1 below)

1. Pour 1 1/2 cups warm water into bowl of a stand mixer. Mix the flours together. Add 14 ounces (3 3/4 cups) of the flour mixture, and combine with the dough hook until all the flour is moistened and you have a shaggy dough. Turn the mixer off, and without removing the dough hook, cover the bowl loosely with plastic wrap. Let the dough rest for 15 to 20 minutes.

2. Remove the plastic wrap, and add the yeast, oil, salt, remaining 3 ounces flour, and starter. Mix on the lowest speed until all ingredients are combined. If the dough looks very wet, add more flour by tablespoons only as needed. Once desired consistency has been reached, continue mixing until dough has been kneaded for a total of 5 to 6 minutes. Increase mixer speed to medium-low speed, and knead for 1 minute. Turn dough out into a large lightly-oiled bowl. Cover with plastic wrap. Let rise in a warm place for 1 hour.

3. After 1 hour, remove plastic wrap. Slide a large spatula under one side of the dough, and gently fold it over the center. Do the same for the opposite side (imagine you’re folding a letter into thirds). Then, turn the bowl 90º, and fold the dough in half over itself (as though you’re folding the letter in half). Cover bowl with plastic wrap, and let rise until doubled, about another 45 minutes or so.

4. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Dust 2 large baking sheets with flour.

5. Scrape dough out of bowl onto a well-floured surface. Divide dough into 4 sections, covering the pieces not being used. Depending on the consistency of your dough, you may or may not be able to roll these crusts out. If you can, form dough into balls, and roll each out on lightly floured surface to a 9 inch circle. If your dough is too loose and sticky to roll, simply press and stretch each piece into a rough 9 inch circle. Either way is fine. Carefully transfer dough rounds onto prepared baking sheets.

6. Spread desired toppings over half of each round, leaving 3/4-inch border. Fold plain dough halves over filling, forming half circles. Fold and pinch edges of dough firmly together to seal. Pierce tops in a few places with a small knife, to release steam.

7. Bake calzones 15 minutes, or until well-browned. Let cool slightly before cutting and serving.



Notes:
1. For the sourdough starter, I used this recipe. But if you have one of your own already, absolutely use that. Just be sure to adjust the amount of flour you add, depending on the moisture level of your starter (mine was very liquidy).

2. You can obviously use whatever toppings you like, but just make sure things such as bacon, sausage, etc. are fully cooked.