Makes enough dough for two 12" pizzas.
Warm the beer in a measuring cup until just warm. You do not want it hot or it will kill the yeast. Add the yeast and honey to the beer and mix together. Let sit for 5 minutes. Add the olive oil to the mixture.
Whisk the flour and salt in a large bowl. Make a well in the center of the flour and add the liquid to the well. Using a fork or your fingers, drag the flour from the outer sides into the liquid in the center, until all is incorporated. Kneed the dough with your hands until it is soft and pliable, adding more flour if too sticky. I added an extra 2 tbsp or so.
Oil the bowl and cover the dough with a damp dish towel or plastic wrap, leaving in a warm draft free spot, such as an oven, for 1 hour, or until double in size.
Once ready, punch down the dough, removing the air, and divide dough in half. You can either use it at this stage or place it in a plastic bag in the refrigerator for up to 48 hours. You can also freeze the dough like this for future use.