1 tbsp active dry yeast
1/2 cup beer of your choice, at room temperature
3 cups all-purpose flour, divided
1/4 cup yellow cornmeal, plus more for dusting
1/2 cup warm water
1 tsp kosher salt, plus more for sprinkling
2 tbsp olive oil, plus more for brushing
Stir together the yeast and 1/2 cup flour in the bowl of an electric mixer. Add the warm water and mix until just blended. Cover with a damp towel and let stand in a warm, draft-free place for 30 min until foamy.
Add 2 tablespoons of oil and the beer to the yeast mixture and mix well. Add the cornmeal and 1 teaspoon salt, and begin adding the remaining 2 1/2 cups of flour, 1/2 cup at a time, to form a soft dough (you may not need all of the flour).
Turn the dough out onto a floured board and knead, adding as much of the remaining flour as necessary to prevent the dough from sticking, until the dough is satiny and just slightly sticky (about 8 minutes).
Place the dough in an oiled bowl, turning once to coat. Cover loosely and let rise in a warm place until it has doubled in bulk (1–1 1/2 hours). Divide the dough into quarters and form each piece into a ball.
Sprinkle a baking sheet with cornmeal and put the balls of dough on the sheet, then cover loosely and let rise again for 30 minutes. (At this point, you can cover the dough with plastic wrap and refrigerate it until about an hour before you grill.
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
Stretch each ball of dough into a rough circle or rectangle about ⅛ in (3 mm) thick and 10 in (25 cm) across. Brush with additional olive oil and sprinkle with salt, then place it directly on the grill and cook until black spots form on the bottom.
Flip the bread over and grill the other side until golden and crusty (3–4 minutes more). Remove from the grill and serve right away.