A Must Share Recipe: Quick Beer Pizza Crust

I've come across many wonderful recipes from the blogging world.  I have my favorites, but this pizza is by far the current favorite and has been since August.  When Amber, from Bluebonnets & Brownies, posted this recipe I knew I had to try it.  She acquired it from the King Arthur Flour Co.'s blog and I'm so glad she shared it!

She had me at "quick."  The recipe had me at "freezer friendly."  These are the buzz words I search for nowadays.  I am always looking for something quick to make and is able to satisfy two thirty-somethings and a three years old.  The Baking Tot even helps out shaping the dough.

The recipe makes two pizzas, but I freeze half of the dough for a future dinner.  Unfortunately, we don't venture out into anything other than a good slice of cheese pizza (because of said Tot) but I have at least found some great products that make a darn good cheese pizza.

Now remember, the key for me here is *quick*.  So, I use Mario Batali Neapolitan Pizza Sauce.  This is my favorite store bought sauce thus far (liked it better than my homemade) and therefore I don't feel the need to make any and thus saving TIME!!!!

According to Cook's Illustrated, Kraft Low Moisture Mozzarella (Block) was amongst their top choices in grocery store cheeses a few months ago and it does a great job.  As for the beer, we use Shiner...because we are from Texas and that is just the law.

Please Note:  We normally don't cook in our underwear.  Baking Tot was in the middle of Potty Training Boot Camp, in which he hung around the house in undies for three days straight and was placed on the potty E-V-E-R-Y hour.  By the way, it was a BEAMING SUCCESS!!!!

Quick Beer Pizza Crust
yield:  2-10" pizzas
tweaked a slight smidgen by yours truly from Bluebonnets & Brownies

4 cups AP flour
A pinch of each, dried oregano & dried thyme
2 teaspoons instant yeast
1 teaspoon baking powder
1 1/2 teaspoon salt
2 tablespoons olive oil
1 bottle Shiner Bock Beer, room temperature

1. Combine flour, herbs, yeast, baking powder, and salt into a bowl of an electric mixer fitted with a dough hook.  Mix until combined.
2. Add the beer and olive oil to the dry ingredients and mix on slow speed for 1 or 2 minutes until ingredients combine.  Increase the speed to medium and mix for 7 minutes or until dough is smooth and doesn't stick to the bowl.
3. Place dough in a lightly greased mixing bowl and let it rise for 30 minutes to 2 hours.
4. Deflate dough and divide in half (one half for now, the other half for freezer in my household).  Shape dough onto a pizza stone or lightly spray baking sheet and let it rest for 5-10 minutes.  Shape once more to desired size.
5. Preheat oven to 425 degrees.  Place pizza dough into the oven and par-bake for 5 minutes.
6. Remove your crust from the oven and top with desired toppings.
7. Bake for 15 minutes, until bottom is nice and crisp and top is beginning to brown.