In a food processor fitted with the metal dough blade, pulse the water, sugar, and yeast to combine. Add salt and only 1 cup of flour. Work the dough for 10 seconds
Add olive oil and pulse the dough 10 seconds. Add the remaining 1 cup of flour and mix until the dough forms a ball, about 2 minutes
Turn dough out onto a lightly floured surface and knead for 1 minute. Lightly oil a large bowl. Place the kneaded dough in to the bowl, turning to coat it on all sides, cover with a kitchen towel. Set aside in a warm place, let rise for 1 hour , it will double in bulk.
On a lightly floured surface, punch down dough. Divide into 4 pieces. Roll each piece into a round 8 to 9 inches in diameter. Set aside.
Preheat the oven at 450F. Line 2 rimmed baking sheets with parchment paper.
In a saucepan, bring water to a boil. Add the chard, and cook covered for 3 minutes. Turn chard often, you want it to collapse. Drain in a colander and rinse in very cold tap water. Cool to be able to handle. Squeeze to remove excess water and chopped coarsely
Heat the oil over medium-high, in a large skillet. Add garlic and cook until it starts to brown, about 2 minutes . Add the chard and cook for 3 minutes, stirring constantly, until the chard is tender. Set aside to cool.
Take one of the dough rounds cover half with ½ cup mozzarella, leave a ½ -inch border around the edge of the dough. Spread the chard mixture over the top. Cover with 1/4 cup of the provolone.
Fold the other half of the dough over top of the filling to make a crescent half moon shape. Using a fork, crimp the edges tightly , sealing them. Cut three slits in the top of the newly made calzone and place on a baking sheet.
Repeat with the remaining dough and filling.
Bake for 20 to 25 minutes or until the crust is golden and firm and the filling is hot
