For key visual process steps, refer to the body of the blog post.

Make the pizza dough:

• Combine yeast and sugar into a bowl with ½ C (125ml) lukewarm water.
• Give it a stir and set aside until yeast is bubbly and active.
• Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
• While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
• Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little at a time.
• Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
• Place the dough into a lightly greased bowl, cover with a towel and place in a warm place to double in size, about 1 hour, depending on how warm your kitchen is.

Shape the dough:

• Preheat oven to 425°F/218°C.
• Once the dough has risen, deflate it and divide into 8 equal dough balls on a lightly floured surface.
• Line two large (18" by 13") baking trays with parchment paper.
• Taking one dough ball and flatten it out into a 6-7" round diameter.
• Fill one half of the dough with pepperoni, mushroom and cheese (or whatever toppings you like).
• Fold the dough over the filling, and crimp around the edges with your thumb or fingers to seal.
• Place the calzone onto a baking sheet lined with parchment paper, ensuring a little space in between the calzones.
• Repeat with the remainder.
• Lightly cover the calzones and leave to rise in a warm location, until slightly puffy.
• Use a sharp knife to make a few slits on the tops of each calzone.
• Lightly whisk the beaten egg with a fork and use a pastry brush to brush the egg wash over the surface of the dough.
• Bake at 425°F/218°C for 18-20 minutes, or until the tops are golden brown.
• Remove from oven and let cool before serving.