Mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.

With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it’s sticky, add a little more flour. If it seems too dry, add a little more water.

Divide the dough. If you want large (10 inch by 5 inch) calzones, make 4 evenly sized balls. If you want smaller, individual size calzones, make 8 balls. Cover the dough and let it rise for 20-30 minutes.

Preheat the oven to 425 degrees and grease 2 cookie sheets.

Roll out each piece of dough into a circle 1/8 inch thick. Top the dough with sauce, mushrooms, and cheese. You could also do a Hawaiian version with ham and pineapple, a pesto version with pesto and sundried tomatoes, or a mixed cheese version. Anything you would put on a pizza is fair game.

Fold the dough in half and pinch down the edge on one side. You don’t want a thick section with two layers of dough. Pierce the dough with a fork once or twice.

Bake for 15 to 20 minutes, until the dough begins to turn brown. Let the calzones sit for a few minutes before cutting. Enjoy warm or at room temperature.