For The Pizza Dough For The Pizza Bolognese To Oven Bake

1. To get started, combine the flours and salt in a large mixing bowl. Pour half of the lukewarm water into a mug and mix in the dried yeast and sugar until blended. Let this mixture rest for 15 minutes, or until you have about half a cup of foam. If this doesn't happen, your yeast is probably dead and shouldn't be used.
2. Next, create a well in the center of the flour and pour in the yeast mixture. Stir it in a little and then add the rest of the lukewarm water. Mix the dough with a table knife until it starts to clump together, then turn it out onto a floured surface and knead for about 10 minutes, until you have a soft and elastic dough.
3. Clean out the mixing bowl and put the finished dough back in. Completely cover it with olive oil, cover the bowl with a tea towel, and leave it in a warm place to rise for about 90 minutes, or until it has doubled in size.
4. While the dough is rising, you can make the Bolognese. Heat the olive oil in a medium saucepan and cook the onions and peppers for 5-6 minutes, until softened and browned. Add the vegan mince and cook for another 6-7 minutes, then put in the chopped garlic and the sundried tomatoes and give it a few minutes more, stirring throughout.
5. Now add the rest of the Bolognese ingredients, bring to a boil, and gently simmer for about 25 minutes, or until nearly all of the liquid has evaporated. Once you have reached this stage, turn off the heat and allow the sauce to cool.
6. Once the proving dough has doubled in size, take it back to your worktop and knock out all of the air. This process is called knocking back. Knead it again for a minute or so, and now you are ready to begin rolling it out into your pizzas.
7. Preheat the oven to 200°C/400°F (gas 6).
8. Divide the dough into 5 equal pieces and, on a floured surface, roll out one piece of dough into a flat round approximately 25 cm (10 inches) in diameter and about 0.5 cm (1/4 inch) thick. Spoon a fifth of the Bolognese onto half of the dough, sprinkle with 50g of the vegan grated cheese, then fold over the empty side of the dough so that it covers the Bolognese and you have a crescent shape. Use your fingers to fold over the edges and seal them shut. Brush the top of the calzone with olive oil and then put 2 small slits in the top with a sharp knife to allow steam to escape. Now sprinkle over a good pinch of sea salt and dried oregano.
9. Repeat this process for the remaining pizzas. You can cook them 2 or 4 at a time. If you have a large enough tray, you'll be able to fit 2 calzones on one tray and then fit 2 trays in the oven. If you are doing it this way, remember to swap the trays over halfway through cooking to even them out. Cook for about 20-25 minutes, until the pizzas have risen and browned.
10. Prepare the next batch while the first ones are cooking. Repeat this until you have cooked all 5 pizzas. Serve as soon as they are cooked, or reheat if required.