In the bowl of a stand mixer, or a large mixing bowl, combine the water, yeast, and sugar. Let sit 5 minutes till bubbly. Fit the stand mixer with a dough hook. Add 3 cups of flour, salt and olive oil and mix, adding half a cup of flour at a time till your dough is soft, but not sticky anymore. Knead for 2-3 more minutes and then remove dough, spray the bowl with cooking spray, return the dough to the bowl, and cover with plastic wrap for an hour, or until doubles.

Let rise for about an hour, till doubled.

Divide into 8-10 pieces and roll each into a ball and then let rise, covered again for 30 minutes.

Preheat oven to 425 F.

Make egg wash by whisking together 1 egg and 1 tablespoon of water.

Roll, 1 at a time, into a circle, about ¼-1/3 inch thick.

Add sauce and pizza toppings on half the dough, leaving about ½ an inch from the edge clear of sauce and toppings so you can pinch it closed. Fold the half that doesn’t have anything on it, over the toppings and crimp edges by twisting and pinching or just pinching them closed. Cut with a sharp knife or scissors about 3, 1 inch slits in the top of each calzone to help steam escape.

Line 2 baking sheet with parchment paper and place 3-4 calzones on each sheet. Bake for 15-20 minutes, till dough is golden brown on top.