In a small bowl or measuring cup, combine the very warm water and the yeast. Mix well and let sit for about 5 minutes until little bubbles form.

In a large mixing bowl, combine the flour, yeast, and beer. Mix well until a thick, sticky dough forms (this is easiest if using an electric or stand mixer).

Add the cubed cheese and the diced peppers. Stir so they are evenly distributed.

Cover dough and let sit for at least four hours.

When ready to bake, place a dutch oven with the lid on, in the oven and preheat oven to 425 degrees.

Dump dough out onto a well floured sheet of wax paper and form into a ball.

When oven is up to temp, remove dutch oven and spray well with cooking spray (bottom and sides) and add one teaspoon of olive oil.

Pick up the sheet of wax paper with the dough and carefully slide it into the dutch oven.

Drizzle last teaspoon of olive oil over the top.

Place lid on dutch oven and bake for 20 minutes while covered.

Remove lid and bake for 10 more minutes.