Prepare the vegetables and fruit, cheeses, and dipping sauce. These can be done up to three days in advance of assembling the calzones. If you break these down into manageable steps, making the calzones becomes a breeze.
Sauté mushrooms until their juices have released. Either drain at this point or continue to cook until golden brown and the juices have resorbed or evaporated. Alternatively, blanch the mushrooms in boiling water for two minutes and drain.
Rinse spinach and shake off most of the moisture. The remaining moisture is enough to steam the spinach. Place in a sauté pan with a cover and cook on medium heat until the spinach is wilted. This should only take two or three minutes. If you are using raw spinach, skip this step. I like to use cooked spinach because you can add much more to your calzones, adding flavor and nutrition. Place the spinach between layers of an absorbent, clean kitchen towel and wring out to remove excess moisture. Set aside.
Prepare Calzone Dipping Sauce according to the recipe, simmering uncovered for thirty minutes. Reduce heat to low and keep warm until needed.
Prepare the onions and peppers according to the method shown in Carmelizing Onions Without Oil.
Prepare dough. In a clean bowl, mix sugar, water, and yeast. When the yeast becomes active (3-10 min), stir in flours. Knead for a few minutes and form into a ball. Cover with a plate or plastic wrap and allow to rise for thirty minutes or until doubled in size.
At this point, while the dough is rising, preheat your oven to 400ºF. Be sure to place the pizza stone inside the oven on the middle rack BEFORE preheating. This is an important step. The oven and the stone must be preheated before baking the calzones. Do not place a cold stone into a hot oven or it may break!
While the oven is preheating and the dough is rising, make or reheat the dipping sauce. Lay the mushrooms, olives, artichoke hearts, and pineapple on a clean absorbent cloth to remove excess moisture. This prevents your calzone from becoming soggy. Have your onions and peppers, cheeses, spinach, and sausage within reach.
After the dough has risen deflate it by punching it down slightly. Divide it into 4 equal portions.
Transfer one portion to a floured board and flour rolling pin. Roll the dough into a nine or ten-inch disc. Check to make sure there is enough flour on your board that your calzone will slide around easily on it. This will become important when you have to slide the calzone from the board onto the baking stone.
To assemble the calzone, spread the ricotta cheese on the bottom half of the dough disc closest to you, from the middle to one-quarter-inch from the edges. This will allow for crimping the edges together later. The second layer should be the spinach, whether it is cooked or raw. Add the onions and peppers, mushrooms, garlic, black olives, pineapple and sausage pieces. Finally, add several dollops of the vegan mozzarella cheese.
Fold the top half to the dough over the half with the layered ingredients, pressing the edges together to form a half-moon. Crimp the edges together with the tynes of a fork. Make sure the calzone will still slide on the board. If not, add a little flour to the board, underneath the calzone.
Pull out the oven rack so you can easily reach the stone. Slide the calzone onto the baking stone. With a spatula, push the calzone to the farthest edge of the stone taking care not to puncture it. Set the timer for 13 minutes. Close the oven door and quickly assemble the second calzone. Add it to the stone just as you did the first, noting the time you put it, in or set another timer.
After thirteen minutes has passed, start checking the first calzone for doneness. It should be slightly browned. Don't bake them more than fifteen minutes. If you wait until the calzones look golden brown, you will likely overcook them. They appear much less brown in the oven than they do outside of it. Repeat with the remaining calzones.
Serve hot with dipping sauce.