For sugo, heat oil in a saucepan, add shallot, garlic and chilli and cook for 4-5 minutes or until shallots are very soft, add tomatoes and sugar and simmer for 5-6 minutes or until thick. Season to taste with sea salt and freshly ground black pepper, remove from heat, then stir through oregano and keep warm.
Place a pizza stone in oven and preheat oven to 240C. Combine yeast and 60ml warm water in a small bowl, stir, cover and stand in a warm place for 30 minutes or until foamy. Combine flour, yeast mixture, 1½ tsp sea salt and 200ml warm water in the bowl of an electric mixer fitted with a dough hook and knead for 5 minutes or until smooth and elastic. Divide into 4, place on a lightly oiled tray, brush with oil, cover with a tea towel and stand in a warm place until doubled in size.
Combine remaining oil, garlic, lemon rind and herbs, season to taste and mix to combine.
Roll a piece of dough on a floured work surface to 2mm thick, spread 1 tbsp oil mixture over half the base, then top with ¼ of each of the cheeses. Fold dough over and seal edges, then repeat with remaining ingredients. Brush calzones with olive oil and cook on a pizza stone for 12-15 minutes or until golden. Serve with sugo spooned over.
Note Strong plain flour, used for breadmaking,
is available from health food stores, David Jones Foodhalls and