Shiner Bock is used instead of water in this pizza crust recipe from “Meatless in Cowtown” by Laura Samuel Meyn and Anthony Head. Photo by Jason Varney.

Beer and pizza are such a natural fit, I can’t believe I didn’t think about putting beer *in* the pizza before now.

I found this recipe for Shiner Bock pizza crust in a new book called “Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas-Style” (Running Press, $22) by Laura Samuel Meyn and Anthony Head, who lives in the Austin area. You could easily swap out water in your favorite pizza dough recipe and replace it with Shiner Bock, but here’s the recipe from the book if you need it.

Pizza Margherita with Shiner Bock Crust

For the crust:
3 cups unbleached bread flour
1 cup white whole wheat flour
1 (1/4-oz.) package (about 2 1/4 tsp.) rapid-rise yeast
1 tsp. kosher salt
1 (12-oz.) bottle Shiner Bock beer, at room temperature
1/4 cup extra-virgin olive oil, plus more for coating bowl
Cornmeal, for dusting pan
No-Cook San Marzano Tomato Sauce (see recipe below)
1 lb. whole-milk mozzarella cheese, coarsely grated (4 to 5 cups), or 1 pound fresh mozzarella, very thinly sliced
4 oz. shredded Parmesan cheese (about 1 cup)
6 garlic cloves, peeled, smashed, minced
1 cup loosely packed fresh basil leaves, slivered
Extra-virgin olive oil

To make the crust: Combine both of the flours, yeast and salt in a large bowl. Use an electric mixer fitted with a dough hook to mix the ingredients on low speed.

With the mixer still on low speed, slowly pour in the room-temperature beer and the oil, mixing until a dough ball forms, then turn off the mixer and knead the dough a little with your hands if necessary (the dough will be soft and a little sticky).

Oil a large mixing bowl with olive oil. Transfer the dough to the oiled bowl, cover with a kitchen towel, and let stand at room temperature for 1 hour. Remove the towel, cover with plastic wrap, and refrigerate for at least 24 hours and up to 3 days. When ready to prepare the pizza, remove the dough from the refrigerator and let it stand at room temperature for 2 hours.

To bake the pizza: Arrange an oven rack in the top third of the oven. Heat the oven to 550 degrees. (If your oven doesn’t go that high, heat it to as high as it will and cook for a longer time.) Line a baking sheet with parchment paper and sprinkle lightly with cornmeal.

Divide the dough into quarters. Flatten 1/4 of the dough in your hands, rotating and flipping from hand to hand to further flatten it. Place a dough disk on the prepared parchment paper and use your fingertips to push it into a 10- to 11-inch circle.

Spread a light layer of sauce over the pizza. Top with 1/4 of the mozzarella, Parmesan and garlic. Bake until the crust is golden and the cheese is melted and bubbling, 6 to 7 minutes.

Remove the pizza from the oven and sprinkle it with 1/4 of the fresh basil. Let it stand for 5 minutes. Drizzle lightly with extra-virgin olive oil, if desired, before slicing and serving. Repeat with the remaining dough, sauce, and toppings. Serve warm.

Easy No-Cook San Marzano Tomato Sauce

2 garlic cloves
1 (28-oz.) can whole San Marzano tomatoes (or other plum tomatoes), drained
1 Tbsp. extra-virgin olive oil
1/2 tsp. balsamic vinegar
Kosher salt
Red pepper flakes

Chop the garlic in a food processor. Gently squeeze out some of the extra juice from the canned tomatoes (they don’t need to be dry) before adding the tomatoes to the garlic in the food processor.

Add the olive oil and vinegar and blend to a purée. Season to taste with salt and red pepper flakes, blending again. Can be prepared up to 2 days ahead of time. Cover and refrigerate. Makes about 1 3/4 cups sauce.

— From “Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas-Style” by Laura Samuel Meyn and Anthony Head (Running Press, $22)