Using bread flour will give you a crunchier crust. If you can't find bread flour you can sub for all purpose flour but the texture will be chewier.
For the very best results, let the 2 balls of dough rest for at least half of the original rising time. This will produce a finger grained product.
Be careful not to make the filling too juicy. Be mindful of the ingredients you're putting inside. You don't want to end up with a soggy calzone!
Make sure you leave enough room around the edge to give it a proper seal. You don't want to lose any of the delicious toppings during the baking process.
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