In a food processor, add the garlic, Parmesan, pecorino and pine nuts; pulse until you get a chunky paste. Add the basil, lemon juice and salt, and pulse again until roughly combined. Stream in olive oil while pulsing the processor until all ingredients are combined, but not yet puréed. Adjust seasoning as necessary.

Tip: Pesto has a fair amount of oil. Avoid any excess grease on your pizza by blotting before topping with it. Simply place a paper towel or two on a plate and spoon 200 grams of the pesto on top, then set it aside until the pizza is cooked.

Chop the heirloom tomatoes into ½-centimetre cubes.

Put the tomatoes into a mixing bowl. Marinate them in extra-virgin olive oil, white wine vinegar, oregano, red chilli flakes, sea salt and red onion. Let sit for 90 minutes.

Fire up your oven, aiming for 450 to 500 °C on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Place a dough ball on your lightly floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 30-centimetre base, then keep your dough on the worktop or lay the stretched dough over your lightly floured pizza peel.

Top the dough with 80 grams of the fresh mozzarella. With a slotted spoon, strain the tomatoes and top the dough evenly with ¼ (80 grams) of the tomatoes. 

Slide the pizza off the peel and into the oven. Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. 

Remove the pizza from the oven and drizzle over ¼ (50 grams) of the pesto. Garnish with 5 or 6 fresh basil leaves. 

Slice, serve and enjoy. Repeat the steps for the remaining pizzas.