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1.
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Warm the Blue Moon Belgian White in the microwave for about 30 seconds on high.
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Combine yeast, 1 tablespoon of flour, and 1/4 cup of warm Blue Moon and let stand until creamy (about 5 minutes).
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2.
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Stir together 1 1/4 cups flour and salt in a large bowl.
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Add the yeast mixture, remaining warm Blue Moon, and olive oil.
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Stir until smooth.
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Add remaining flour (about 1/2 cup) until dough comes away from the sides of the bowl.
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3.
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Lightly flour a flat, clean surface and knead dough until smooth and elastic (about 8 minutes).
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Form dough into a ball and place on a lightly floured surface.
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Flour the dough ball and loosely cover with plastic wrap.
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Allow to rise until dough has doubled in size (about an hour and a half).
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Put a pizza stone in the oven and begin preheating the oven and pizza stone to 500 degrees F.
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4.
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Once dough is done rising, shape into desired pizza shape, and transfer to a pizza peel that is lightly dusted with corn meal.
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Spread pizza sauce to the edges of the dough, sprinkle orange zest and mozzarella evenly over the sauce.
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Top with prosciutto.
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Gently shake pizza off the peel and onto the pizza stone.
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Bake for about 10 minutes, or until golden brown.
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5.
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Transfer the cooked pizza to a cutting board and immediately top with basil and avocado.
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Allow to cool for about 5 minutes before cutting and serving.
