Take two proved pizza dough balls and flatten them into an ellipse (oval) shape, ensuring you flatten all the way to the edges. Taking one ball, place a hand at each end of the oval and shuffle the dough back and forth on the work surface to stretch it out even further. You are looking for a piece of dough that is flat all the way to the edge and about three times longer than it is wide. Repeat with the other ball.

Using a pizza peel, put one piece of dough in the coolest part of the pizza oven. Watch in awe- it will puff up like a balloon in front of your eyes (simple things for simple minds). Flip the puffed-up dough over and let it take colour on the other side. Take the saltimbocca pocket out of the oven and cut it open down one side.

Fill the pitta-bread-style pocket you have created with the fior di latte, salami and basil. Return the saltimbocca to the oven until the cheese has melted.

Start the next one. Obviously, being a take on the sandwich, feel free to experiment with any combination of fillings that take your fancy.