A never-fail recipe for homemade calzone dough!

Where does yeast come from? We are surrounded by yeasts! They are literally everywhere. There are hundreds of known species of yeasts, and several subspecies within each classification. Essentially, where there is a source of sugar, yeasts that have that have adapted to employ it are not far away.
The Family Dynamics of Yeast. Yeasts are blessed with sexual and asexual generative cycles; though, the preferred manner of vegetative growth is asexual reproduction via cell division, or budding. At this point a young bud, also known as a daughter cell, is created upon the parent cell. Then, that parent cell’s nucleus divides into a daughter nucleus and promptly moves into the daughter cell. The daughter cell continues to mature until it disconnects from the parent cell, thus; a new cell is formed. The bud can grow and mature on various sections of the parent cell, dependent upon on the species of the yeast. Yeast requires the precise chemical structure of sugar and is unable to reproduce with a sugar surrogate.
Let’s make our own! To make your own “starter” requires the water from boiled potatoes which attracts and nurtures the wild yeasts that exist in the atmosphere surrounding us. You can also make a starter from the yeast that is found on organic grape or raisin skins. Store the starter in a one-quart jar or sealed airtight container.

Ingredients:
1 cup of warm water
1 ½ tsp dry active yeast (fast-acting or regular)
1 TBSP honey
1 ½ tsp salt
2 ½ cups all-purpose flour
1 tsp Extra Virgin olive oil - to brush over dough

Directions
Pour the warm water into a large bowl.
Sprinkle the yeast on top and then whisk in the honey until all ingredients are dissolved
Whisk in the salt and flour.
When mixture becomes too thick to stir with a whisk, combine manually
Knead dough on a generously floured surface for about 5 minutes.
Shape evenly into a smooth ball and return to bowl.
Brush the ball of dough with a small amount of olive oil. Cover with a towel.
Allow to rise for about 2 hours in a temperate location.
When the dough nearly doubles in size, it is ready.
While the dough is rising, prepare the filling of your choice.
Punch down the risen dough and separate into six portions.
Using a rolling pin on a floured surface, roll each section of dough into a 7” inch circular shape.
Now, fill the calzones.
The dough can be prepared in advance and frozen or refrigerated until ready for use.
If frozen or refrigerated, allow dough to come to room temperature and knead for a few minutes to help warm.