Combine flour, salt, sugar, and yeast in a large bowl or stand mixer. Add warm water + 2 Tbsp olive oil. Mix until shaggy, then knead 6–8 min by hand or 4–5 min with dough hook until smooth. Form a tight ball, oil lightly, cover, and let rise at room temp ~2 hrs until doubled.

Pour 3 Tbsp olive oil + 2 Tbsp melted butter into your cold 10" cast-iron skillet; swirl to coat. Drop dough in, flip to coat, press gently toward edges. Cover loosely and proof 60–90 min until it completely fills the pan.

Melt 2 Tbsp butter over medium. Whisk in flour; cook 60–90 sec. Slowly whisk in Driftwood Porter (it’ll foam—go slow), then milk. Cook 4–6 min until thickened. Off heat, stir in smoked cheddar, mozzarella, Gruyère, Parmesan, garlic powder, mustard, cayenne, pepper, and salt. Adjust thickness with a splash more milk or beer. Keep warm.

Lower-third rack, 485–500 °F (as hot as it goes). When close to temp, slide the skillet with proofed dough into the oven for the last 15–20 min of preheat to start frying the bottom.

Pull the screaming-hot skillet out. Spread ~⅓ cup beer cheese thinly over dough. Toss fusilli with ~¾ cup sauce and pile high. Drizzle another 2–3 Tbsp sauce on top. Blanket with remaining mozzarella, smoked cheddar, Gruyère, and a heavy snow of Parmesan right to the edge.

Lower rack, 16–20 minutes, rotating once. When the cheese skirt is deep golden and spotty-brown, hit with a 60–90 sec broil if needed. Rest 5–7 minutes, loosen edges with a thin spatula, and slide out (or serve from the skillet).

Finish with scallions, cracked pepper, or hot honey. Extra warm beer cheese on the side for crust-dipping is non-negotiable.