In the bowl of an electric stand mixer fitted with the dough hook attachment add the beer, water, yeast, honey and olive oil. Let them mingle and get frothy for about 5 minutes.
Once they are foaming up, add in the flour. Sprinkle in your salt. Knead for 15 minutes on medium until a ball has formed that isn’t sticking to the sides of the bowl but the dough will be slapping the sides. It also might be sticking to the bottom of the bowl. (You could also just use your hands to knead the dough together on a floured surface...this dough is loose and sticky, fyi.)
Sprinkle the dough with flour to help when getting it out of the bowl. Pour a light glug of olive oil in a large bowl and swirl it all around. Place your dough in here, rotate the dough to cover the top in oil as well, then cover loosely with plastic wrap. Let the dough rise at room temperature for at least 2 hours, ideally 6-8 hours.*
*See note above about letting your dough rest longer in the fridge.