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1
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
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2
In the bowl of a food processor, combine tomatoes, olive oil, and salt and pepper, to taste.
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3
Process until smooth and transfer half of the sauce to a small bowl and set aside.
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4
Divide remaining sauce between 4 calzones, spreading the sauce on one half of the dough.
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5
In a small bowl, combine olives, mozzarella cubes, ricotta, Parmesan, sausage, and chopped basil and mix well.
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6
Divide mixture between the 4 calzones, placing cheese mixture on top of tomato sauce.
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7
Fold untopped half of dough over filling, pressing edges together with the tines of a fork.
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8
Cut a slit in the top of each calzone and transfer calzones to a preheated baking stone in a preheated oven and cook for 8 minutes, or until golden brown and cheese is bubbly on top.
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9
Remove from the oven with a metal peel or spatula and serve immediately.
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10
In a small bowl, combine yeast with water, olive oil, salt and stir well to proof.
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11
After 5 minutes, transfer to the bowl of a food processor along with flour, salt, and olive oil and process until the dough forms a ball.
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12
The dough should be soft but not sticky.
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13
If it is too sticky, add a bit more flour and process for another minute.
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14
Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough.
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15
Dough should not be sticky.
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16
Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil.
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17
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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18
For calzones, divide the dough into 4 equal portions and form into 4 balls.
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19
Place on a lightly oiled baking sheet and cover with a damp towel.
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20
Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (6-inch) circles.
