Combine yeast, flour, and salt in the bowl of a stand-up mixer with the dough hook attachment. Add beer and olive oil, then mix on "2" for 10 minutes, until dough is tacky but pulls away from the sides of the bowl.*
Lightly oil a large mixing bowl. Lightly flour your hands, and gently remove the dough from the stand-up mixer bowl. Form the dough into a ball, and place the dough ball into the oiled mixing bowl. Turn the dough to coat in oil, then place a damp kitchen towel or plastic wrap over the bowl. Put the bowl in a warm area of your home for an hour, up to an hour and a half.**
The dough should be doubled in size. Punch it down, then remove it from the bowl.
Gently knead it for just a couple of minutes on a lightly floured surface. It should feel silky and smooth in your hands.
Roll the dough out into a 10" circle, about 1/2" thick. Form a "crust" by gently pushing to create an indented ring about 1/2" inside the edge of the crust.
Top with sauce and your favorite toppings, and bake on a lightly floured baking sheet or pizza stone at 500 F for about 15 minutes!