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Basic Pizza Dough:
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In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
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In a large mixing bowl, whisk together flour and salt.
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With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
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Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
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Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
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Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
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Piadini:
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Preheat oven to 450 degrees F.
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Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
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Melt butter with oil in a large skillet over medium-high heat.
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Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
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Add egg beaters and cook until eggs are no longer runny.
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In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
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Season with salt and pepper, to taste.
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Place all the filling in the center of the dough leaving a 1-inch border along the edge.
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Fold each corner over to the center. Forming a square.
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Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
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Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.
