I'm still having great luck with this recipe. I'm trying to fine tune the details now and it's consistantly good. this week i had extra dough so i put a few of the balls into the fridge after bulk rising. tonight (two days later) we used those for calzones. cooked at about 525 in my regular oven on pizza stone. the dough is always a little tough when i make calzones like this but the flavor is really good. I cook the sauce with mostly leftover pizza ingredients till it's thick.
I frequently do this as well - and I too get the tough crust. But the taste far outweighs the chew.