Mix warm water, active dry yeast, and granulated sugar in a bowl; let sit until frothy.

Combine bread flour, "00" flour, and fine salt in a stand mixer. Gradually add yeast mixture and olive oil.

Transfer dough to an oiled bowl; cover and refrigerate for 24 hours to enhance flavor.

Divide dough into four balls and chill for another 24 hours; let sit at room temp for 30 minutes before rolling.

In a bowl, mix mozzarella, ricotta, Parmigiano-Reggiano, chopped basil, salt, and pepper.

Roll each dough ball into a 9-inch circle; add filling, fold, seal with egg wash and crimp edges.

Preheat oven to 500°F, bake calzones on heated baking sheet for 12-15 minutes until golden brown.

Let cool for a minute, serve warm with marinara sauce.