From NYT David Tanis: Easy Pizza Dough. Make dough a day ahead if able: Put water in mixing bowl and sprinkle yeast over, let dissolve about 2min. Add flour, salt, olive oil and mix well until flour is incorporated and dough forms, about 5min (I use stir function of stand mixer with dough hook). It may look a little rough or pockmarked. Add a little extra flour to the mixing bowl and knead about 3-4min (says to knead lightly by hand...).

Cut dough into 2-4 balls (if 4 they should be about 8oz / 225g each and will form a 10" pizza). Form each ball and place on flour-dusted parchment lined baking sheet (if you froze the dough, leave it at room temp for several hours first, or defrost in fridge overnight). Flour lightly, cover loosely with plastic wrap and top with kitchen towel. Leave to rise in a warm spot until doubled in size, about 30min. Can make ahead and refrigerate after forming balls by wrapping dough individually in resealable zipper bags. Best results if refrigerated overnight. May also freeze for future use. ***you can skip the refrigerator and use dough right away but the cool, slow rise makes it easier to stretch and gives the pizza a crispier texture and more nuanced flavor).

Preheat oven to 350 degrees (NYT recommends 500F). Line a large cookie sheet with parchment paper (NYT recommends foil and lightly oiling it). Maybe try pizza stone though

Remove pizza dough and roll out into a rectangle

Using a small spatula as your guide, cut the dough along the edge with a sharp knife. Sauce it up and add toppings/filling of choice

Wrap the mummy by folding over each edge of the dough

Transfer to large cookie sheet. Use 2 large spatulas to transfer if necessary.

Beat egg in a small bowl, brush onto calzone

Sprinkle with corn meal, optional

Bake for 20-30 minutes or until golden brown (NYT recommends 15-20min @ 500F)

While the calzone is setting for a few minutes, create the eyes by slicing the ends from 2 black olives and stuffing with a bit of mozzarella cheese