The Starter Jar's Best Sourdough Calzone Recipe
Achieve perfectly golden, crispy sourdough calzones with The Starter Jar's easy recipe. Enjoy melty, flavorful fillings and a naturally fermented crust. Perfect for any meal! — Published October 25, 2026 at 6:03 AM UTC.
Ingredients
- 200g active sourdough starter
- 300g warm water
- 500g all-purpose flour
- 10g fine sea salt
- 20g olive oil
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/2 tsp garlic powder
- Salt to taste
- Black pepper to taste
- 1 egg, beaten
- Cornmeal or semolina, for dusting
- Marinara sauce, for serving
Instructions
Step 1
In a large bowl, combine the active sourdough starter, warm water, and olive oil. Mix until the starter is mostly dissolved.
Step 2
Add the flour and salt to the wet mixture. Mix with a spoon or your hands until a shaggy dough forms and no dry spots remain.
Step 3
Cover the bowl and let the dough rest for 30 minutes. This allows the flour to fully hydrate and gluten development to begin.
Step 4
Perform 3-4 sets of stretch and folds over 2-3 hours, resting 30 minutes between sets. This technique gently develops gluten.
Step 5
After the last stretch and fold, cover the bowl and let the dough bulk ferment at room temperature for 4-8 hours, or until visibly increased in size and bubbly. Alternatively, cold ferment in the refrigerator for 12-24 hours for enhanced flavor.
Step 6
While the dough ferments, prepare the filling. Combine ricotta, mozzarella, Parmesan, chopped basil, garlic powder, salt, and pepper in a medium bowl. Mix thoroughly.
Step 7
Gently turn the dough out onto a lightly floured surface. Divide it into 4-6 equal pieces and gently shape each into a ball.
Step 8
On a lightly floured surface, roll each dough ball into a circle, about 8-10 inches in diameter and 1/4 inch thick.
Step 9
Place a generous spoonful of filling onto one half of each dough circle, leaving a 1-inch border around the edge.
Step 10
Moisten the edges of the dough with a little water or egg wash. Fold the empty half of the dough over the filling to create a half-moon shape.
Step 11
Press the edges firmly to seal, then crimp with a fork or roll the edge inward to create a secure seal.
Step 12
Preheat your oven to 450°F (230°C) with a pizza stone or baking steel inside for at least 30 minutes.
Step 13
Carefully transfer the calzones to a piece of parchment paper dusted with cornmeal or semolina. Brush the tops with egg wash and cut a few small slits for steam release.
Step 14
Slide the calzones (with parchment paper) onto the preheated pizza stone or baking steel. Bake for 18-25 minutes, or until deeply golden brown and puffed.
Step 15
Remove from oven and let cool slightly before serving with warm marinara sauce. Enjoy your perfectly golden sourdough calzones!
