Sprinkle yeast over 1 cup of warm water. Add sugar and stir gently. Let sit 10 minutes.
Combine flour and salt in mixing bowl. Sir in yeast mixture and oil. Turn out onto a lightly floured surface and knead until smooth and elastic for about 5 minutes.
Place dough in lightly oiled bowl and turn to coat. Cover with a towel and let rise until doubled, about 45 minutes.
Punch down dough and divide into 6 portions. Cover and let sit for 30 minutes.
Preheat oven to 350F.
Remove tops of garlic heads. Place garlic in small oven safe bowl, drizzle with oil, and bake until soft, about 1 hour. Remove garlic and when cool enough to handle, remove cloves.
Put tomatoes in a bowl of warm water for 15 minutes then train. Thinly slice and put into a mixing bowl.
Combine parsley, scallion, and oil in a small bowl.
Working with the dough one portion at a time, place on lightly floured surface and roll out until 1/8 inch thick. Keeping a 1 inch border around the edge spread out 1/6 of the following ingredients: scallion mixture, garlic, basil, fontina cheese, mozzarella cheese, and tomatoes.
Moisten the edge of the dough with water and fold dough in half to enclose the fillings. Fold half of the border back and crimp with fork.
Refridgerate for 1 hour. Calzones can be wrapped in plastic and frozen for OAMC.
Place oven rack in lowest position and pre-heat to 450°F Sprinkle cornmeal over large baking sheet and place calzones on top. Spray with fine mist of water. Bake, spraying with water again about halfway through. Cook for 30 minutes until golden brown.