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