Notes

Preheat the oven to 200 degrees celcius.Weigh the flour into a bowl, put the salt in one side of the bowl and yeast in the other so they don’t touch, it will kill the yeast.
Gradually add the water and bring together until you have a soft ball of dough
Bring out onto the table and kneas, then pop back into a bowl to rise, cover with cling film
Once risen knock back again and roll the dough into circle. Fill only half of the circle with toppings and a tomato puree sauce. You can add the 2 slices pancetta, 20g parmesan, 2 mushrooms, 20g mozzarella and 20g chorizo in any order.
Brush water on the edges of the pastry. The water will help seal the dough seam.
Fold the other half of the pastry over the full side.
Using a fork or a dough press, seal the seams together by pressing down with a fork whilst sealing the edges with a brushstroke of water. To guarantee a tight seal, pinch down slightly with your fingers too.
Just before baking, brush the crust with an egg white wash or olive oil. An egg white wash will give the calzones a satiny finish. Olive oil will make the crust browner and crisper.
Bake the calzones on a dark pan on the lowest shelf of the oven to provide enough bottom heat to bake the bottom crust. Bake at 400 degrees for about 15 minutes, until the crust is browned.
Sweet potato fries:

Preheat the oven to 200ºC/400ºF/gas 6. Wash 2 large sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them)
Cut each sweet potato in half lengthways, cut each half in half lengthways, then each piece in half again so you end up with 8 wedges.
Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika.
Drizzle with 1 tablespoon of olive oil, then toss everything together to coat.
Spread out into a single layer in a large baking tray, and then bake for 35 to 40 minutes, or until golden and cooked through.
Leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish.