1: This recipe suits a range of pizza styles, but we think sourdough, neo-Neapolitan or classic pizza dough works well.

Prepare your dough ahead of time to make sure it rises at room temperature before firing up your oven.

2: To hull the strawberries, take a knife and cut a cone shape around the green part at the top of each strawberry (this will allow you to remove the top and stem).

Place the hulled berries in a medium-sized saucepan.

3: Add the sugar along with the lemon and orange juice.

Using a potato masher (or the back of a large fork), press down onto the strawberries, allowing some of them to release their juice. You don’t want to mash all of them — you need just enough liquid to absorb the sugar.

4: Place the pan on your stovetop over a low heat and let the strawberries cook gently.

Stir the mixture with a heat-proof spatula until the sugar dissolves and the strawberries are coated in a bright red syrup (about 3 minutes).

5: Increase the heat to medium/high and let the mixture bubble.

Use a sugar thermometer or digital probe to check the temperature. Let it reach 105°C (the setting point for jam), then continue to cook on a medium to high temperature for 5 to 10 minutes.

6: Remove the pan from the heat and let the jam cool for 30 minutes.

If any foam has risen to the surface, skim it off with a spoon. Once cooled, add the Pimm’s, then stir to combine. Place the jam into a jar and refrigerate for later.

7: Fire up your Ooni pizza oven.

Aim for 400°C to 450°C (750°F to 850°F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

8: Meanwhile, make the whipped cream.

Whisk the double cream, vanilla extract, and 32 grams of icing sugar in a large mixing bowl until you get stiff peaks when you lift up the beater. Reserve the mixture in the refrigerator until you’re ready to use it.

9: 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 form a 12-inch base, then lay the stretched dough over your lightly floured pizza peel.

10: Starting in the centre and working your way out to the edge, spread 5 tablespoons of the custard on the surface of the dough, leaving 1½  to 2 centimetres (¼ to ½ inch) for the crust.

11: 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.

12: Once the pizza is cooked, remove it from the oven and allow it to cool for a few minutes to prevent the cream from melting.

13: Use a piping bag or a teaspoon to pipe or dollop the whipped cream evenly on top of the pizza.

14: Top with freshly cut strawberries, crushed shortbread and spoonfuls of homemade Pimm’s jam, making sure to disperse all the toppings evenly.

15: Finally, add sprigs of mint, the zest of ¼ lemon and ¼ orange and a sprinkling of icing sugar.

16: Slice into four pieces, serve, and enjoy the classic taste of British summertime!