Three 12'' Sourdough Calzone Skins

Posted by francis keyser Tuesday, July 7, 2009
Taste Level: GR
Cost: $20 and under
Makes: 3 12 inch Calzone skins
Prep Time: 12-24 hours
Cook Time: 0 min.
Difficulty: 1

I went ahead and broke this down into its own post due to how long of a process it was. This sourdough Calzone Skin recipe is based off of the Pizza skin recipe from "The Cheese Board Collective Works" and is the sourdough used by Arizmendi Bakery for their bread and pizza.

Ingredients:
Dough
1 cup lukewarm water
1 1/3 cup bread flour

Calzone dough
3 1/4 cup bread flour
1 1/2 cup cool water
1 1/2 tsp kosher salt
1/2 cup sourdough starter

To reinvigorate your refrigerated starter, remove it from fridge, discard all but 1/4 cup, and stir in 1/2 cup water and 2/3 cup bread flour. Cover and let stand at room temperature for 24 hours. Once more place 1/4 cup starter in a glass mixing bowl and stir in 1 cup lukewarm water. Once mixed stir in 1 1/3 cup bread flour until smooth and thick. Cover with plastic and let sit 12-24 hours before using to bake (the longer you let it sit the denser the dough will be.)

Calzone dough (Mixer and by hand instructions)
Mixer
Put 3 cups of flour into the bowl of a stand mixer and add the water. Turn mixer to low using your paddle attachment and let mix for 3 minutes or until ingredients are thoroughly combined.

Let rest for 10 minutes, then add the sourdough starter and salt. Switch out the paddle attachment for the hook attachment and turn mixer to medium and let knead for 12 minutes or until soft and tacky (you may need to add a little flour if the dough is too soft and not getting tacky.)

Transfer dough to a lightly floured flat surface and knead by hand for about 5 minutes adding flour as needed until dough is smooth, shinny and passes the windowpane test.

By hand
Put 3 cups of flour into a large bowl and add water. Mix with wooden spoon until the ingredients are thoroughly combined. Let rest for 10 minutes, then add the salt and starter and mix until all ingredients are thoroughly combined.

Transfer dough to flat lightly floured surface and knead for 15 minutes by hand adding flour when necessary to keep it from sticking. Knead until smooth, shinny and passes the windowpane test.

Next step for both ways
Form dough into a ball and place it in a large olive oiled steel bowl. Turn dough in bowl and coat completely with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise overnight in the refrigerator. 2-3 hours before using dough remove from refrigerator and let sit out.

Separate dough into three equal portions and roll out into three thin crust calzone skins to make some great calzones!

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