In a large bowl, combine water and yeast. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour, salt and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough back inside, turning to coat. Cover with a towel and place in a warm place to rise for about 45 minutes or until doubled in size.

Preheat the oven to 450 degrees F.

Heat a large skillet with high sides over medium-high heat and add the butter. Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook some more. Do this until the the beer is gone or the onions are caramelized to your liking and the beer has evaporated.

Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Add the caramelized onions (you may not need all the onions) and layer on the thinly sliced apples in a single layer (again, you may not need all the apples). Add the gorgonzola and gruyere (use ALL the cheese!).

Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with the pangrattoto (below). EAT while melty and delicious!

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto slices on a baking sheet and bake for 10-15 minutes or until crisp. Remove and allow to cool, then add to a food processor along with the toasted pumpkin seeds, process until a fine crumb. Add the butter to a large skillet or brasier with high sides. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Now add the crumb mixture. Toast the mixture for about 5 minutes or until the crumbs are golden. Stir in the sage and cook another minute. Season with salt and pepper. Remove the pangrattato from the skillet and serve atop the pizza.