Pizza is good, but I really enjoy calzone.  At present, I roll dough out on the Formica countertop.  I do, however, have about a hundred board feet of 8/4 maple out in the shop that is destined to become a dough table at some point.
Since my wife & I prefer different condiments on pizza, I usually proof enough dough for us to have separate pizzas/calzones.  Although there is enough room in the oven to cook two pizzas at once, there ends up being too much moisture for the texture to turn out right.  So I started cooking my calzone on the grill.  The secret is to use a thermometer, and let the grill preheat the right amount of time.

Fresh off the grill, the calzone is too hot to eat.  I usually let it cool for five minutes or more before cutting.  Actually, I have had great results with letting it cool until breakfast time the next morning...

Number 1 son is saying, "Hurry up with the picture.  I'm hungry!"

Although I also enjoy pan pizza, properly made it is certainly is not a heart-healthy meal!