I make my normal dough, which is from varasano's spreadsheet. It is for a neapolitan style.
I let the dough proof as normal.
When it is ready i press it out to a normal pizza shape. I like to prepare calzone on baking paper/parchment because if the sauce is wet and you are not quick enough it will stick to your peel and there will be a disaster. I think calzone is more difficult in this regard than open pizza.
I only place topping on half the pizza, and i load it up a little thicker than normal. For authenticity pizzanapoletana says you should use ricotta, but i prefer to have mozzerella. I then fold over the untopped side over the topping and press lightly around the edges to seal it. You can then slice the top a few times to allow steam to escape, or you can leave it and your calzone will balloon.
For filling i like to use chicken legs and thighs slow roasted with lots of tomatoes will a little chilli a lot of garlic and basil. Towards the end of cooking i will often add a tin of tomatoes too to enrich the sauce.
