• In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive oil and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, 1 to 2 hours.

TO BAKE AS BREAD

• When ready to bake, place a 6-quart cast-iron Dutch oven or heavy pot on a rack positioned in the center of the oven. Preheat the oven to 450˚F. Once it reaches temperature, let the Dutch oven warm for 30 minutes.
• Turn the dough out onto a generously floured work surface. Using your hands, form the dough into a ball and place it on a large piece of parchment paper.
• Carefully remove the Dutch oven from the oven and place the dough with the parchment paper in the center of it. Transfer the pot back to the oven, cover, and bake for 30 minutes. Carefully remove the lid and continue cooking until the bread is a deep golden brown, about 15 minutes more.
• Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. (Don't slice the bread right out of the oven—you want to let it continue to cook as it cools.)

TO USE AS PIZZA DOUGH

• Turn the dough out onto a floured work surface and divide it into 2 equal pieces. Use half of the dough as directed in any given pizza recipe and save the remaining dough, wrapped in plastic wrap, for another use.