Calzones with Marinara Sauce - Calzoni con salsa marinara

Dough

• 450 g milk
• 2 tsp dried instant yeast
  of 20 g fresh yeast crumbled
• 20 g honey
• 700 g strong white bread flour plus extra for dusting
• 2 tsp fine sea salt
• olive oil for greasing

Marinara Sauce

• 40 g olive oil
• 80 g onions quartered
• 1 garlic clove
• 800 g tinned whole peeled tomatoes (2 x 400 g tins)
• 100 g white wine
• 2 Tbsp tomato purée
• 1 tsp dried oregano
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 2 Tbsp fresh parsley leaves chopped

Fillings

• 70 g Scamorza cheese (smoked mozzarella), cut in pieces
• 180 g vintage Cheddar cheese cut in pieces
• 75 g pepperoni sliced
• 60 g pitted black olives halved
• 2 pinch fine sea salt or to taste
• 2 pinch ground black pepper or to taste
• 200 g cheese (3 types e.g. mozzarella, Cheddar, Gorgonzola)
• water for sealing
• 75 g ricotta cheese drained
• 70 g fresh baby spinach