Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top and allow to rest for at least 5 minutes, until yeast is foamy. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast and water mixture. With the mixer on low speed, pour in the yeast and water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let rise until doubled in size, 1 - 2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into 4 equal pieces. Roll each into a smooth ball and wrap each dough ball tightly with plastic wrap. Place the wrapped dough balls into a gallon-sized freezer bag, seal the bag and freeze dough for up to one month.

When ready to use the dough, unwrap the dough and place each ball in a bowl lightly greased with olive oil. Allow to thaw on the counter for a couple of hours and then proceed with the calzones.