I would think any NY/American style dough would work. My best suggestion is be careful with how thick the dough is and how thick the finished calzone is. A thinner calzone is going to cook much quicker at preferred temps, 450F+. Personally, I am a big fan of the mellow mushroom clone dough recipe that's posted here, because I ate so many of their calzones, I find it to be my favorite =) I am still working out some kinks with my calzone as its a little undercooked presently.
Here's a mellow mushroom calzone clone that I baked on stone at 500F (way too hot for the stone), there was still some uncooked dough along the crimped rim. Dressed with garlic butter and parmesan as per MM's standards =)