Directions:

1. Take warm water, put it into the big bowl, and add yeast to it; vigorously stir it with a whisk till combined.
2.  Aaadd sour though starter (yoghurt if you don’t have one), Himalayan salt, natvia, olive oil and flours, start mixing it with your hands until well combined.
3.  Put some flour onto the bench and knead the dough with your hands until it forms the ball. If it sticks to your hands, add some more flour until smooth.
4.  Put the dough into the breadmaker on the regime of pizza dough. All breadmakers are different, but it approximately takes 45-50 minutes to the completion. 
5.  Leave it in the breadmaking machine till the dough reaches the full height of the pan. 
6.  If you do not have a breadmaking machine, you can put the dough into the heat resistant glass bowl cover it with the foil, so it is fully cuddling the bowl tightly.
7. Put it into the oven on the bake mode at 50 degrees Celsius for 20 minutes. 
8.  Remove it from the oven and leave it on the bench top until fully risen. It takes about 40-50 minutes. 
9.  While your dough is in the making, marinade the chicken thighs with Himalayan salt and paper and grill it in the oven for 7 minutes on each side or until golden.
10.  Once the dough has fully risen, cover the bench with the flour and kneed it gently 4-5 times form it into the ball, tucking it in down wise and cut it to 4 quarters. Cover it with a tea towel. 
11.  Chop your olives, tomatoes, basil, slice the onion, put it aside, divide grated mozzarella into four equal parts.
12.  Chop up the mushrooms and dehydrate it under the grill with a drizzle of olive oil.
13.  Roll one dough ball on the floured bench into the circle; the thickness should be about 3-5 mm, and transfer it gently onto the baking paper so half of it sits on paper and half is still on a floured bench.
14.  Cover the dough with a pizza sauce, spread a bit of mozzarella, follow with sliced chicken distributing evenly upon the half of the dough, cover it with more mozzarella.
15. Add some tomatoes, onions, olives and basil, spreading it evenly through the half-circle.
16.  Flip the empty half of the dough over the filled half and pinch the edges together gently.
17.  Transfer the calzone onto the baking tray, leave it on the stove for 15 minutes.
18.  Repeat with the other three parts of the dough, making them into three calzones
    Heat the oven to 210 degrees Celsius on the fan bake. 
19.  Bake for 15 minutes or until golden
     
    Enjoy!

Bon Appetit