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Preheat two pizza stones or one pizza stone and one pizza steel at 550°F for one hour.
Prepare the dough by blooming dry yeast in tepid water and mixing it with flour and salt.
Divide and refrigerate the dough for 3 days. Allow it to proof at room temperature for two hours.
Roll out the dough into a round shape of about 10 inches.
Prepare the sauce by blending tomatoes, onion, garlic, herbs, and seasoning.
Cook the sauce on the stove for 30 minutes.
For a quick cook pizza, add sauce and mozzarella on the dough and bake for 5 minutes.
For the calzone, season and bake the eggplant, then chop into pieces.
Spread ricotta on the dough, add pepperoni, eggplant, and mozzarella. Fold the dough and seal.
Bake the calzone between two pizza stones for 5-15 minutes.
Let sit before slicing to reduce moisture.
Alternatively, drain ricotta cheese, layer toppings, fold, and bake as before.