In the bowl of an electric mixer fitted with the dough hook, combine water, yeast, and sugar. Stir in the flour and salt and mix until combined. Slowly drizzle in the olive oil, starting with one-fourth cup and increasing to a maximum total of one-third cup if the dough still seems dry. Mix until the dough pulls away from the bowl and clings to the dough hook.

Place dough into a greased bowl, cover with a clean towel, and let it rise for 30 to 40 minutes.

While the dough rises, combine ricotta cheese, shredded mozzarella, egg yolk, salt and pepper in a bowl. Set aside.

Preheat oven to 450 degrees Fahrenheit.

Divide dough into four equal portions. Roll each ball out on a lightly floured surface into a seven-inch disk. Transfer disks to two cookie sheets lined with Gefen Parchment Paper.

Spread marinara sauce onto half of each disk, leaving a one-inch border. Place ricotta-mozzarella mixture on top of the marinara sauce. Brush beaten egg along the border to moisten the dough. Fold the unfilled side over the filling. Seal the edges by pressing down with a fork. Repeat with remaining disks and brush remaining beaten egg over the calzones. Sprinkle with grated parmesan, if desired.

Bake in preheated oven for 16 to 18 minutes, until golden brown.