In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
I divided the dough into 4 portions, then cut 1 of the 4 in half, for smaller calzones for my kids. You can roll the dough out, but I just stretched it into a circle with my hands, until it was about 1/4- 1/2 inch thin.