Sourdough Mushroom Calzone

By: Philip Speer

sourdough mushroom calzone

Yield: 6 Calzones
Time: 30 minutes prep, 24-36 hours proofing time


250 grams sourdough starter
630 grams water
700 grams 00 flour
300 grams organic wheat flour
12 grams instant yeast
20 grams salt
85 grams olive oil

12 oz (1.5 (8oz) clamshell) maitake mushrooms
6 oz (3/4 (8oz) clamshell) trumpet mushrooms
12 oz (1.5 (8 oz) clamshell) yellow oyster mushrooms
A large pinch of salt
1-2 tablespoons of butter or olive/garlic oil
12 oz homemade or store-bought ricotta
8 oz caramelized onions
Farm fresh or wild foraged greens

Salsa verde (optional)
1 bunch parsley
1 bunch fennel top greens
1 oz garlic chives
1 oz nasturtium green
2 cloves roasted garlic, minced
1 lemon, zested and juiced
1 tsp red wine vinegar
Kosher salt, to taste
Cracked black pepper, to taste
1/2 cup garlic confit oil


Step 01 - To make the dough. Activate your starter.

Step 02 - Mix all dough ingredients by hand.

Step 03 - Place the bowl in a warm spot in your kitchen and cover it with a damp towel. Proof the dough until it has doubled in size (around 1-2 hours).

Step 04 - Portion the dough into (6) 250 gram balls. Place on a tray and cover with a towel or plastic wrap.

Step 05 - Refrigerate the dough balls for 24-36 hours.

Step 06 - To make the filling. Right before you are ready to remove the dough from the fridge, make your filling. Shred the maitake and yellow oyster mushrooms, and slice the trumpet mushrooms into thin, vertical strips. Toss in a bowl and liberally season them with salt.

Step 07 - Sear each type of mushroom in a cast iron pan, taking care to not overcrowd the pan. Sear the mushrooms until they become caramelized and fragrant, with a nice golden brown color.

Step 08 - Finish the mushrooms with a touch of butter or oil and herbs. Remove the mushrooms from the pan and reserver for the filling.

Step 09 - To prepare the calzone. Place a pizza stone in your oven and preheat your oven to 500 degrees F (if you have a pizza oven, you can preheat it to 600-700 degrees F). Stretch a dough ball into a 12-14 inch round with a 1/8th inch thickness. Don’t worry if the dough isn’t perfectly round!

Step 10 - Brush the dough with olive oil (I used a homemade garlic olive oil) and layer mushrooms on one half of the dough.

Step 11 - Evenly add 1.5 ounces of caramelized onions and 2 ounces of ricotta cheese on top, followed by a handful of herbs and wild greens (I used nasturtium greens and squash blossoms).

Step 12 - Fold the other half of your dough over your filling to close the calzone and fold the edges to crimp the calzone shut.

Step 13 - Mix together your salsa verde ingredients (any greens and herbs you have on hand can be substituted)!

Step 14 - Brush the top of the calzone with more oil. Place in oven, turning the calzone often throughout the baking time. Bake until golden brown (5-7 minutes in pizza oven, 12-15 min on pizza stone in regular oven), and top with your salsa verde.

By: Philip Speer