The night before you plan to make pizza, stir together the flour, yeast, sugar, and salt. Stir in the beer with a fork or your hands until a tight ball forms.
Add to an oiled bowl, cover tightly with plastic wrap. Allow to sit at room temperature for 12-18 hours.
The next morning (12 to 18 hours later) fold the dough by pulling the sides into the center until a tight ball forms. This should only take about 5 minutes.
Cover and allow to rise for another 6 to 12 hours. (if you decide to wait another day to make pizza, just fold again every 12 hours. If it'll be longer, keep in the fridge and fold every 24 hours).
Place a pizza stone or pizza steel in the bottom third of your oven. Preheat your oven to 550°F, allow to heat for one full hour.
While your oven heats, cut your dough ball into two balls, form into tight balls on a heavily floured surface, using more flour if the dough is too sticky.
Cover and allow to rest for 30-45 minutes while your oven heats (make sure to cover with plastic wrap or a damp towel, you want to prevent a crust from forming on your dough because this will impede the rise).
After 30-45 minutes, shape the balls into 8-10 inch crust by pulling and stretching. DO NOT use a roller. Avoid touching the outer inch where the outer crust ring will be, you don’t want to disrupt the air bubbles to allow your outer crust to bubble up.
Place on a heavily floured pizza peel, top with sauce and mozzarella. Brush the outer crust ring with olive oil.
Transfer to the pizza stone or steel. Bake for 8-10 minutes, remove from oven with a pizza peel.
Top with burrata, mango, arugula and chili oil. Repeat for remaining crust.