1: Combine the beer, honey, yeast, and 1/2 cup warm water (about 105 degrees) in a small bowl; stir gently to dissolve. Let the mixture stand until foamy, 5 to 10 minutes.

2: Place the flours and salt in a food processor fitted with a dough blade (or metal blade) and pulse to mix.  Add the oil and yeast mixture and run the processor until the dough comes away cleanly from the sides of the bowl, 3 to 5 minutes.  If the dough is too dry, add water a tablespoon at a time; if too wet, add a little flour.   The dough should be compact, but still a little sticky.  You can also mix the dough in a mixer fitted with a dough hook, or by hand. 

3: Turn the dough out onto a very lightly floured work surface and knead by hand for a minute or two to give it a human touch.   Gather it into a ball and place in a lightly oiled bowl; turn it over to coat with the oil.  Cover the dough with plastic wrap, then a clean damp towel, and let it rise in a warm spot until doubled in size, 30 to 60 minutes.

4: Turn the dough out onto a lightly floured surface and knead gently.  Cut in half.    Each half should weigh about 8 ounces.   Roll each half into a ball under the palm of your hand until the top of the dough is smooth and firm.   Cover the dough with plastic wrap and a damp kitchen towel and let rise until doubled in bulk, 20 to 30 minutes.   The pizza dough is ready for stretching and grilling.   Alternatively, wrap the dough balls in plastic wrap and refrigerate for up to 24 hours or freeze for up to 2 weeks.

5: Let the dough sit at room temperature for 20 minutes before forming the pizza crust.   This makes it easier to roll.