To make the dough, put water, sugar, and yeast in the bowl of a stand mixer fitted with a paddle attachment and let yeast bloom for about 5 minutes. If it's not foamy at the end of 5 minutes, toss it and start with new yeast. Once foamy and bubbly, add in salt and slowly add flour, beating after each cup or so. Once combined, switched to a dough hook and knead until smooth and elastic, 5 - 8 minutes. Transfer to an oiled bowl, cover, and let rise in a warm place for about an hour, until doubled.

Once doubled, preaheat oven to 450F. Line 2 baking sheets with parchment paper. Divide dough into 12 pretty much equal pieces and, on a well floured surface, roll them out one at a time until very thing and large enough to fold into a calzone shape. Leaving room around the edges for folding, spoon a generous tablespoon of pizza sauce on one side of the calzone. Sprinkle with ham, pineapple, and red onion. Sprinkle with crushed red pepper flakes. Fold over. Starting on one side of the calzone, roll and tuck the edges to create a seal. Transfer to the prepared baking sheets. Repeat with remaining dough and ingredients.

In a small bowl, beat egg with a tiny bit of cold water and brush the egg wash on each calzone.

Bake 5 minutes at 450F, lower heat to 400F, and continue baking for about 10 minutes, or until godlen brown. Serve immediately.