Place the pistachios in the food processor and mix to create a thin paste, slowly incorporating the 150 millilitres of 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 for sprinkling 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 across the pizza. If it’s too thick, add more water.

Preheat your oven for 20 minutes, bringing the baking stone to a temperature between 450 °C to 500 °C (850 °F to 950 °F). 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 12-inch (30-centimetre) round. You can either leave your stretched pizza base on the worktop, or transfer it to a lightly-floured peel for topping.

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

Launch your pizza into the oven, turning it 90 degrees with a turning peel every 30 seconds, 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 plate 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), before adding a pinch of the lemon zest and crushed pistachios for garnish.

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

Repeat these steps with the remaining pizzas.