In a large mixing bowl, combine 250 grams of all-purpose flour, 1 teaspoon of sea salt, and ¼ teaspoon of dry active yeast. Gradually add ¾ cup of warm water, stirring until a sticky dough forms. Cover the bowl with a clean kitchen towel and let it rise in a warm area for 24 hours.

Preheat your oven to 350°F (175°C). Place 4 ounces of prosciutto on a baking sheet and bake until it crisps up, about 10-12 minutes. Once cool, pulse the prosciutto with ½ cup of toasted pepitas in a food processor until finely crumbled. In a small skillet, melt 2 tablespoons of unsalted butter and sauté the mixture with 2 tablespoons of chopped fresh sage for a few minutes until fragrant.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 medium sweet onions, thinly sliced, and sprinkle with 1 tablespoon of light brown sugar. Sauté for about 15 minutes until the onions are soft and caramelized. Pour in 12 ounces of apple cider or pumpkin beer, cooking until the liquid evaporates.

About 30 minutes before baking, place your pizza stone in the oven and preheat to 500°F (260°C).

Once your dough has risen, stretch it into a round shape. Spread a layer of the caramelized onions on the base, then arrange thin slices of a large Honeycrisp apple on top. Next, sprinkle a blend of 8 ounces of shredded Gruyère cheese and 4 ounces of crumbled Gorgonzola over the toppings.

Once the oven is preheated, transfer the assembled pizza onto the hot stone. Bake for 4-5 minutes, or until the cheese is bubbly and the crust turns golden brown. Remove from the oven, top with the prepared prosciutto crumble, and serve immediately.