Combine 240 ml warm water, 1 tbsp sugar, and 1 1/2 tsp dry yeast in a large mixing bowl.

Rest the yeast mixture in a warm place for 10 min until foamy.

Mix 380 g wheat flour, 1 tsp dried oregano, 1 tsp dried rosemary, 1 tsp garlic powder, and 1 tsp salt in a large mixing bowl.

Add the activated yeast mixture to the dry ingredients and knead until a smooth dough forms.

Coat the bowl and dough with 1 tbsp olive oil, then cover the bowl with plastic wrap.

Let the covered dough rise in a warm place for 60 min until doubled in size.

Divide the dough into 4 equal portions and shape each portion into a ball.

Cover the dough balls and let them rest for 30 min.

Preheat the oven to 230°C (446°F) and lightly oil the baking tray.

Roll each dough ball into a round on a lightly floured surface.

Spread 30 g Napolitana tomato sauce over one half of each dough round and add 37.5 g salami.

Add 50 g mozzarella cheese to each filled half and fold the empty dough half over the filling.

Crimp the calzone edges tightly and transfer the calzones to the prepared baking tray.

Brush each calzone with beaten egg and bake for 15 to 20 min until golden brown.

Brush the hot calzones with the remaining 2 tbsp olive oil and 1/2 tsp garlic powder.