1. Pour 1½ cups (345 ml) lukewarm water into a large bowl; sprinkle with yeast and sugar and let stand until foamy, about 5 minutes.
2. Whisk oil and salt into yeast mixture. Add flour and mix in a mixer with a dough hook until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
3. Divide dough into eight and roll out into a small circle about the size of your hand.
4. Add some cheese, marinara sauce, and meat and fold the circle of dough over to make a half circle. Use a little bit of water to seal the pocket/calzone. Crimp the edges with a fork.
5. Brush with an egg wash (one egg, whisked) and bake on a parchment lined baking tray at 450°F / 232°C for 30 minutes, rotating at the 15-minute point.
