Add the water and yeast to the bowl of an electric mixer and allow it to sit for at least 5 minutes or until some bubbling starts to appear. Blooming is a simple technique to ‘wake up’ the dormant yeast and make sure it is good for baking.

Once the yeast has bloomed, add the ingredients to the bowl of the electric mixer set with a hook attachment.

Begin mixing at low speed for 1 minute to incorporate all the ingreidents.

Continue mixing at medium speed for 5 minutes or until a ball forms

Transfer the dough to a floured surface and form it into a ball. Place the dough into an oiled bowl and cover with plastic wrap. Proof for 30 minutes or until the dough has doubled in size.

Preheat the oven to bake (no convection) 500°F/ 260°C, and adjust the rack to the middle. Meanwhile, line the baking sheet with parchment paper and lightly coat with nonstick spray.

On a floured surface, divide the dough into equal pieces approximately 4.5 ounces each and gently shape them into balls. The dough may be sticky.

Flour the top of each piece of dough and using a rolling pin (or your hands) roll each piece into an even circle approximately 8 inches in diameter.

On one half of the dough, layer 5 pepperoni slices, 1/2 cup mozzarella cheese then another 5 pepperoni and top with 1 tablespoon of sliced basil. Add any other fillings at this time.

Use a little bit of water to moisten the edge of each calzone. Fold in half, making sure to cover the filling and seal the edges. You can practice the folding method shown in video, or you can also seal it by using a fork to press the edges.

Brush the top of each calzone with olive oil and sprinkle with kosher salt.

Bake the calzones for 5 minutes, then rotate the baking sheet and continue baking for 5 more minutes or until the dough is golden brown.

Remove from the oven and serve with marinara, ranch or your favorite dipping sauce.