Combine the warm water with the sugar and whisk them together. Then sprinkle the yeast on top. Set aside for ten minutes.

After ten minutes, add the olive oil and stir everything together.

To a new bowl, add the flour and salt and mix them. Then add the yeast mixture.

Knead into a dough and sprinkle more flour if necessary. Cover the dough with a towel and set aside for 1.5 hours. The dough should double in size in this time.

After the dough has risen, divide it into like 4 equal parts. Roll out each part into a flat disc using a rolling pin. On one side of the calzone, spread marinara sauce. On top, add dairy-free mozzarella.

Fold the calzone in half. Use a fork to press down the two sides together.

Optional: cut a few small air slits into the top of each calzone. Then lightly coat the pocket in olive oil.

To the top of each calzone, add more marinara sauce, cheese, and fresh basil.

Repeat this for each of the four calzones. Bake them for 20-25 minutes at 350*F/175*C.