Name: Sausage and Squash Calzone
Ingredients: Calzone dough; 3 oz cooked and sliced hot fennel sausage; 3 oz fresh mozzarella, diced into 1/2 inch cubes; 2 oz roasted butternut squash; Fried sage leaves – for garnish; Honey – for garnish; Parmesan Cheese – for garnish; EVOO

Description

You can make a pull-apart calzone dough with either sourdough starter or yeast.

Ingredients

Scale

With sourdough starter:

625 g ’00’ pizza flour
395 g water
90–95 degree F water
55 g starter yeast
17 g sea salt

With yeast:

700 g ’00’ pizza flour
475 g water, 90-95 degree F
5 g fresh yeast, or 2 g instant yeast
17 g sea salt

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Instructions

With starter:

In the bowl of your stand mixer, whisk salt into water until dissolved. Then add sourdough starter to water and mix with a spatula, not a whisk. If you use a whisk, the starter will stick to the whisk.
Add you flour directly to the bowl with the water/salt/starter mixture. Attach the bowl to the mixer with the dough hook, and mix on lowest setting for 4-5 minutes. Check sides and bottom of bowl to ensure no dry flour still in the bowl. If there is, mix dough for a few minutes more.
Once mixed, allow dough to rest in the bowl and on the hook for 10 minutes. After the 10 minutes, turn the mixer back on and mix for additional minute, just until the dough is pulled off of the bowl slightly. Then remove the hook from the bowl, cover the dough and let rest for 20 minutes.
After dough has rested, divide the it into 4 equal portions (300 grams each), and shape into balls while pushing out as much air in the dough as possible. Once balled, cover the dough so it is air tight and allow the dough to proof in a warm area until it has almost doubled in size, around, 6-8 hours.

With yeast:

In the bowl of your stand mixer, add the warm water. Then then crumble the yeast into the water and let sit for 10 minutes.
Add flour and salt to water/yeast mixture. Attach the bowl to the mixer with the dough hook, and mix on lowest setting for 4-5 minutes. Check sides and bottom of bowl to ensure no dry flour still in the bowl. If there is, mix dough for a few minutes more.
Once mixed, allow dough to rest in the bowl and on the hook for 10 minutes. After the 10 minutes, turn the mixer back on and mix for additional minute, just until the dough is pulled off of the bowl slightly. Then remove the hook from the bowl, cover the dough and let rest for 20 minutes.
After dough has rested, divide the it into 4 equal portions (300 grams each), and shape into balls while pushing out as much air in the dough as possible. Once balled, cover the dough so it is air tight and allow the dough to proof in a warm area until it has almost doubled in size, around, 6-8 hours.