In an electric stand mixer fitted with the dough attachment add the beer and yeast and let sit for 15 minutes until it’s foamy and frothy. Add in your flour, olive oil, honey and salt and knead on medium-high for about 15 minutes.
In the beginning the dough will stick to the bottom of the mixer…as it continues to knead it will start to form a smooth and elastic dough ball. When you’re ready to get it out of the bowl, lightly flour your hands and sprinkle the dough with flour to help get it out. It will be a bit oozy. That’s ok. Lightly oil a large bowl with olive oil, set the dough inside, turning to coat with the oil. Cover the bowl lightly with plastic wrap or a damp kitchen towel and set in a warm spot for 1 1/2 to 2 hours or until doubled in size.
Once your dough has doubled in size, separate it into three or six equally sized dough balls (whichever you prefer, depending on how many pizzas you want to make) and set on parchment paper that’s been lightly dusted in flour. Lightly dust the tops of the dough balls with flour as well. Loosely cover with plastic wrap or a damp kitchen towel and let sit for 1 1/2 to 2 hours or until doubled in size. Once they’ve doubled in size, shape each ball into a disc…gently stretching into a round shape…don’t go for perfect, that’s part of the charm of homemade pizza. You may need to use a wee bit of flour to keep it from sticking. Set the shaped pizza dough on a baking sheet covered in parchment paper.