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9PM — Feed sourdough the night before.
9AM — Add starter, flour, water, salt and olive oil to stand mixer. Using a dough hook, mix the dough on speed 2 until the dough passes the windowpane test (this can take up to 10 minutes or more). The windowpane test is when you take a small piece of dough and are able to stretch it so thin, you can see through it without it breaking.
Place dough in an oiled glass bowl and cover with a lid or plastic wrap. Let the dough rest at room temperature for about 8 hours. You may place in fridge overnight if you want to save it for the next day.
5PM — Preheat oven to 425 F.
Split the dough into 4 for large calzones or into 6 for small ones.
Roll each ball of dough out into a flat circle about ¼ inch thick.
Add sauce and toppings to one half of the rolled out dough, leaving an edge around the dough.
Fold it in half and pinch dough together. Then roll dough over around the edges and pinch again - this extra fold and pinching will ensure none of the filling oozes out during baking!
Brush with olive oil and cut 2-3 slits on the top.
Place on pizza stone or parchment paper and cookie sheet. Bake for 20-25 minutes if you are making 4 and 15 - 20 minutes for smaller calzones or until fully cooked through and golden in color.