Manta Margherita Recipe

Activate the Yeast

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Make the Dough

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a rough dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Form it into a ball.

Let the Dough Rise

Place the dough ball in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Preheat the Oven

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.

Shape the Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a round shape about 12 inches in diameter.

Add the Sauce and Toppings

Transfer the rolled-out dough to a pizza peel or baking sheet. Spread the tomato sauce evenly over the surface, leaving a small border around the edges. Tear the fresh mozzarella into pieces and distribute them over the sauce. Add fresh basil leaves on top.

Drizzle Olive Oil

Drizzle the olive oil over the pizza and season with salt to taste.

Bake the Pizza

Carefully transfer the pizza to the preheated oven (or onto the pizza stone). Bake for about 10-15 minutes until the crust is golden and the cheese is bubbly.

Serve

Remove the pizza from the oven, let it cool for a couple of minutes, then slice and serve hot.