In a medium mixing bowl, add warm water (110-115℉) and yeast. Let sit for 5 minutes. Add sugar and stir ingredients together.

Add salt, flour, and olive oil. Combine ingredients and knead for 10 minutes. If using a stand-up mixer, attach dough hook and run for 5 minutes on medium-low speed instead of kneading by hand. Add tablespoon of flour or two if dough is sticky when removing from mixer. Form dough into a ball shape.

In a medium bowl, add 2 teaspoons olive oil. Rub bottom of dough with oil from bowl and then flip over and repeat for the top side. Lay dough in bowl and cover loosely with saran wrap.

Allow dough to double in size for 45-50 minutes.

While dough is rising, combine calzone filling ingredients from ricotta to artichoke hearts in a medium bowl. Combine and refrigerate until ready to use.

Punch dough down. Divide into 4 equal parts and form into balls.

On a floured surface, roll dough balls into 4 equal ovals about 1/4'' thick.

Add 2 heaping spoonfuls to one side of dough and fold other half over. Pinch edges together well and seal together using fork as shown in picture above. Transfer calzones using 2 metal spatulas to parchment lined baking sheets.

Brush egg wash over top of each calzone.

Bake calzones for 15-18 minutes.

Top with pinch of coarse salt and parmesan cheese if desired.