In the bowl of an electric stand mixer fitted with the paddle attachment combine the beer, water, yeast and honey and let sit for 10 minutes until the yeast is floating at the top and looks foamy. Add in the flour and olive oil and stir to combine thoroughly, you don’t want any dry bits of flour. Cover with a damp hand towel and let sit for 20 minutes. Add in the salt and run the mixer on medium high for 10 minutes or until the dough is sticking to the bottom of the bowl and slapping the sides. It should not be sticking to the sides of the bowl at the end of the 10 minutes. If it’s sticking to the sides, add flour in 1 tablespoon increments. The dough should be smooth, soft, pliable and elastic; it will also be quite damp. Lightly grease a large bowl with olive oil and place the dough in there, turning once to make sure the topside has a light coating of olive oil. Cover tightly and stash in the fridge overnight and up to 3 days. *If not using an electric-stand mixer, see my note above in the Before We Get Started section about skipping the kneading step. You can only skip this step if you’re going to rest the dough in the fridge for a day or more.