In large mixing bowl, stir together ½ cup water, yeast and sugar. Stir in ½ cup flour and let sit 15 minutes.

To same bowl, add 2 cups flour, 1/3 cup water, salt and olive oil. With hands, knead until dough is combined. Cover and let rise at room temperature 2 hours.

Knead dough again and separate into 8 equal balls, about ¼ cup dough each.

Place pizza stone in oven and preheat oven to 425 degrees F.

Sprinkle flour on flat work surface and, working with 1 dough ball at a time, press it into flat disk, then use floured rolling pin to roll it into 6-inch circle with 1/8-inch thickness. In center of circle, add 1 tablespoon pizza sauce and 2 tablespoons shredded cheese, leaving 1-inch around edge without sauce or cheese. Fold dough in half to form half-moon shape and press edge with fingers to seal. Crimp edge with fork tines and place aside before repeating with remaining balls of dough.

Carefully arrange calzones on pizza stone and bake about 10 minutes until golden brown and cooked through.