1: 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.

2: 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.

3: 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.

4: 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.

5: 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.

6: 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.

7: 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.

8: Slice into 4 and serve.

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

9: Repeat these steps with the remaining pizzas.