First, you need to make your own pizza dough. Use a stand mixer to combine warm water, yeast, and sugar. Wait bout 5 minutes for the yeast to bloom and become frothy. If that never happens, your yeast is old! Toss it out and get some fresh yeast!

Add salt and olive oil, and stir again.

On low speed, work in the flour one cup at a time, never adding another cup until the previous cup is fully incorporated. After adding 4 cups, add the 5th cup in smaller increments (like, 1/4 cup at a time) until the dough is a sticky-yet-cohesive consistency. You might not need to use all 5 cups of flour, and that's alright!

Scoop the dough out into a oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise for 1 hour. During that hour, prep your fillings! Brown your meat, dice your ham, slice your veggies!

Dump the dough out of the bowl onto a lightly floured surface, punch down the air, and divide into dough balls of equal portions. The size of balls depends a lot on the size of calzones you want! This recipe can make about 4 large calzones or 8 smaller ones.

Preheat the oven to 425 degrees Fahrenheit.

Use a rolling pin (or oiled fingers) to press out each piece of dough into circle with a 1/4" thickness.

Moisten the edge of the dough with water, to help it make a tight seal, and then fold the empty half of the dough on top of the fillings. Use the tines of a fork (or, again, oiled fingers!) to pinch and crimp the seams together. Use a sharp knife to cut 2 vent slices on the top of the dough, for steam to escape while baking!

Place the calzones on a prepared baking sheet (I like to use a piece of parchment paper). If you'd like, brush an egg wash on top of each calzone for a golden brown finish, or top with melted butter and a shake of garlic powder or Italian seasoning.