Calzonia

There is little point to letting a sourdough starter pizza or calzone dough rise, especially if the starter is short on yeast and long on lactic acid bacteria, or the natural yeast somehow is not the crazy mutant bread type. Also the dough is too soft to use if you rotate the starter in the morning and then want to cook the dough for dinner. One might instead rotate the starter around dinner time, let the dough "rise" for a bit, then shape it and let it dry out overnight, but that's not when I rotate the starter. Instead, rotate the starter, use all the excess with a suitable amount of flour and some oil (or clarified butter) and salt for a pretty dry dough, maybe let it rest for 15 minutes, shape that out, and let it sit somewhere maybe on a cutting board to dry out until dinner. This makes it much easier to manipulate without tearing or sticking to the cutting board when you want to move it into the oven.

Another idea would be to let the dough dry out on a silicone mat, and then the mat should be easier to migrate into the oven. Pretty sure those mats do not let you do 500F+ thin crust pizza, though, in which case prep the pizza on the baking stone, then heft that into the oven? Mostly the baking stone sits on the bottom rack and acts as ballast. A silicone mat can be easier to peel the calzone off of if you hold the cazlone upsidedown, on account of the mat being bendy.

Brown rice works really well as a calzone filling (pairs well with the sour and garlic, and adds fiber that otherwise can be lacking). And coarse chop the garlic cloves.