The recipe is the one codified by Associazione Verace Pizza Napoletana (VPN Association), meaning only pizzas prepared in this manner can hold the denomination "original Neapolitan pizza". One pizza is one serving, and the number of pizzas that can be made with the amounts stated here ranges from eight to eleven, depending on the amount of flour the water absorbs, which changes daily. That said, if you are not making a huge batch, half a liter (2 1/4 cups) of water makes for approximately five to seven pizzas, so adjust the amounts accordingly. If you do not own a wood-fired oven but want good results, apply the suggestions from our "at-home preparation" tip.

This recipe for an at-home preparation of pizza Margherita is the creation of the pizzaiolo Davide Civitello. Unlike the traditional recipe for pizza Margherita, here, oil and sugar are also added to the dough — sugar to help with browning and oil to make the pizza crispier since it bakes longer than one baked in a wood-fired oven. 

Courtesy of Academia Barilla, this recipe for pizza Margherita gives very detailed instructions on how to make the pizza dough from scratch. The topping ingredients are traditional, but the tomatoes used are canned ones. However, you can use fresh tomatoes, in which case you have to peel and deseed them before use.