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Start by measuring out the water and beer, then mix in the instant yeast.
Incorporate the bread flour and olive oil, stirring until you achieve a shaggy dough.
Add the salt and half the amount of sugar, mixing until everything is well combined.
Transfer the dough to a clean surface and knead for about 8 to 10 minutes until it becomes smooth.
Cover the bowl with a cloth and let the dough rest for approximately 1 hour.
After the resting period, divide the dough into balls weighing about 480 grams each.
Shape each ball by stretching and folding it inwards, sealing the seams tightly.
Lightly grease containers with non-stick spray or olive oil, place the dough balls inside, seal them, and refrigerate.
After a day in the fridge, remove the dough and allow it to sit at room temperature for about four hours.
Flour your work surface and shape the dough into a crust, ensuring to expel any air bubbles.
Lift the dough and shake off any excess flour, then stretch it using your knuckles, allowing gravity to assist.
Top the crust with sauce and your favorite toppings.
Bake the pizza on a preheated pizza steel at 550 degrees Fahrenheit for about 6 minutes, or until it is beautifully browned.