Best Italian Homemade Pizza

This homemade pizza recipe made using your Smeg Hand Mixer, is perfect treat for the whole family to enjoy. From the crisp and golden pizza base to the freshly prepared tomato base, spicy salami, onion and olive toppings – this recipe is a true Italian classic. And, with endless topping options it’s incredibly versatile too!


PIZZA DOUGH (makes 2 pizzas)

  • 300g plain flour
  • 200ml water at room temperature
  • 7g fresh yeast
  • 7g salt


  • 450g Italian Roma tomatoes
  • 1tbsp extra virgin olive oil
  • 1tbsp dried oregano
  • 1 clove fresh garlic, finely minced
  • ½tsp sea salt


  • 200g grated mozzarella
  • 100g spicy salami
  • 1 red onion, thinly sliced
  • 100g pitted olives
  • Fresh basil leaves


  • Dissolve the salt in the water and pour into a large bowl with the flour. Crumble in the fresh yeast and start to knead the dough using your Smeg hand mixer (with the dough hook attachments) on the lowest setting, working up to speed 3 for about 7 minutes.
  • Once the dough pulls away from the side of the bowl, split the dough in two, form balls and cover. Leave in a warm place and allow to prove for about 3 hours, or until doubled in size.
  • While your pizza dough is resting, make your authentic Italian tomato base. Cut an X in the bottom of each tomato, place into a heat safe bowl and pour hot water over the top. Let the tomatoes soak for about 5 minutes and then remove the peel. Then, cut the peeled tomatoes into chunks, add to your Smeg Blender and pulse a few times to chop the tomatoes. Add the oregano, garlic and sea salt and pulse quickly 1-2 times to combine.

  • Once your dough has rested and doubled in size, lightly flour a clean surface, and roll the dough balls out into even rounds with a rolling pin. Roll from the center of the dough outwards and keep lifting up, stretching and turning the dough a quarter turn as you roll.
  • Top pizzas with tomato base, spicy salami, mozzarella, and olives. Transfer carefully to a hot oven and bake at 250°C for about 10 minutes. Once cooked, add the onions and a few sprigs of fresh basil leaves.
  • Slice and serve immediately.

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