In a bowl of a stand mixer fitter with a dough hook, stir together half the flour, sugar and yeast.
Heat ¾ cup beer to 120°F to 125°F degrees (check the temperature guidelines on your yeast, always default to that).
Add the beer to the stand mixer, turn the mixer to medium, mix until combined.
Add the remaining flour, 2 tablespoons olive oil, and 1 teaspoon salt.
Turn the mixer to medium-high, beat for 5 to 6 minutes.
Transfer to a lightly oiled bowl, cover and allow to rise in a warm room until doubled in size, about 1 hour.