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Mix the beer, flour, and yeast in a large bowl until no dry flour remains. Add salt to the top of your dough and immediately cover and let rest for 10 minutes.
Knead in the salt using either the slap method (on a table) or the Rubaud method (in a bowl).
After 5 minutes of kneading, add in the olive oil and continue kneading for another 5 minutes.
Rest 20 minutes.
Split and ball into either two 400g dough balls (makes 14″ pizzas) or three 270g dough balls (makes 12″ pizzas).
Store the dough balls in lightly oiled containers or on a baking sheet, covered.