2) Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with cling film and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.
3) Punch down the dough and form it into ball. The dough can be used immediately or stored in an airtight container in the refrigerator for 1 day.
For the calzones:
1) Heat the oil in a large, heavy skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes.
2) In a small bowl, season the prawns with salt and pepper. Add prawns to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
3) Position an oven shelf in the centre and the second shelf on the bottom of the oven and preheat to 230C/Gas mark 8. Line 2 heavy large baking trays with greaseproof paper. Roll out each piece of pizza dough into a 18cm-diameter floured round.
4) Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing it equally and leaving a 2.5cm border. Spoon the prawn mixture over the cheese. Sprinkle the remaining cheese over the prawn mixture.
5) Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
6) Transfer the calzones to the 2 prepared baking trays. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.