Directions

For the matzo

1. 
   Preheat an oven with a pizza stone to the highest setting. We use a wood-burning oven at Shaya that runs at about 800°F, so the hotter the better.

2. 
   Mix together 2 parts of high-gluten flour to one part water, with a pinch of salt, until a dough forms. Knead the dough a few times with your hands to make it nice and elastic. Make sure the dough is on the drier side, or you will have a hard time getting it too thin without tearing.

3. 
   Using a rolling pin, roll the dough as flat as you can get it; about 1/2 inch in thickness is ideal. Then cut it into rectangles that will fit nicely into your pasta roller. Roll in pasta roller to a setting that makes the dough 1/8 of an inch or so.

4. 
   Dip a pastry brush into some water, and brush the top of the dough until just coated.

5. 
   Sprinkle some sea salt on top. Take a fork and dock the dough by making about a few dozen holes in it. This will prevent it from rising.

6. 
   Slide the matzo onto a wooden paddle, then slide onto the pizza stone in the hot oven. Let cook until golden and crispy, approximately 3-5 minutes. Remove from the oven and enjoy.