Place the pistachios in the food processor and mix to create a thin paste, slowly incorporating the water. Add the lemon juice, olive oil and salt. Place in a covered bowl or container and set aside.

Using a mortar and pestle, crush a handful of pistachios, then set them aside to be sprinkled over the pizza post-bake. (You can also use a meat mallet, or the bottom of a small glass bottle,  just be gentle!)

Tip: The consistency of the cream should be easy to spread over the pizza. If it’s too thick, add more water.

Preheat your Ooni oven for 20 minutes, bringing the baking stone to a temperature between 450 and 500 °C. (You can check the temperature using an infrared thermometer.)

Place your dough ball on a lightly floured work surface. Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 30-centimetre round. Leave your stretched pizza base resting on the counter, or transfer it to a lightly floured peel for topping.

Spread ⅙ each of the pistachio cream, pecorino (about 16 grams) and mozzarella (about 83 grams) evenly around the base; drizzle with a swirl of olive oil.

Launch your pizza into the oven, using a turning peel to rotate it 90 degrees every 30 seconds or so, until the crust has risen and browned, and cheese has melted, around 1 to 2 minutes.

Remove the pizza from the oven and place onto a serving board or platter; tear 2 to 3 slices of prosciutto (about 25 grams), and place on top of the pizza (Simon likes to form these into rose shapes). Garnish with a pinch of the lemon zest and crushed pistachios.

Slice into 4 pieces and serve. (The pizza can be sliced smaller, but Neapolitan-style slices hold up best when cut into quarters and eaten folded.)

Repeat the steps for the remaining pizzas.