Mix flours, salt, sugar, and yeast in a large bowl.
Gradually stir in 650ml of water to form a soft dough.
Knead the dough on a work surface until smooth and elastic.
Divide dough into four balls and let rise covered for 24 hours.
Preheat the oven to 240°C.
Place a baking tray or pizza stone inside the oven to heat.
Roll dough pieces to 5mm thickness and place on a floured tray.
Blend tinned tomatoes in a food processor to form a purée.
Spoon a thin layer of tomato purée over two pizza bases.
Top with half the cheeses, sliced chillies, and peanut oil.
Add basil leaves and season with salt and pepper.
Bake pizzas on the hot stone for 5 to 8 minutes.
For calzones, layer sauce, lobster, remaining cheeses, and mango sauce on remaining bases.
Fold dough over the filling and crimp edges to seal.
Bake calzones for 5 to 10 minutes and serve immediately.