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The morning you plan to make calzones, add the ingredients to the bowl of a stand mixer.
Using a dough hook, mix the dough on medium mixer speed until the dough passes the windowpane test. This can take up to 10 minutes or more.
The windowpane test is when you take a small piece of dough and are able to stretch it so thin, you can see through it without it breaking.
Place in an oiled bowl and cover with a lid or plastic wrap. Let the dough rest at room temperature for about 8 hours.
Preheat oven to 425.
Split the dough into 4 for large calzones or into 6 for small ones.
Roll each ball of dough out into a circle about ¼ inch think.
Add sauce and toppings to one half of the rolled out dough, leaving an edge around the dough.
Fold it in half to create a half circle, pinch dough together. Then roll dough over around the edges and pinch again.
Brush with olive oil. Cut 2-3 slits on the top with a knife or razor blade.
Bake for 20-25 minutes if you are making 4 and 15 - 20 minutes for smaller calzones or until fully cooked through and golden in color.