INGREDIENTS

12 oz. Mighty Bread Flour (about 2 ¾ cups), more for forming 
1 Tbs. olive oil, more for forming  
1 tsp. kosher salt, more for sprinkling  
3/4 cup cold water, more as needed   

 INSTRUCTIONS

1. Heat the oven to 500f and position a pizza stone in the center. 

2. Make the dough: Add the flour, oil and salt to a stand mixer fitted with the dough hook and mix on low speed. While still mixing, add the water in a slow steady stream. Mix for a couple of minutes until the dough comes together into a shaggy mix; add more water, 1 tablespoon at a time, if the mixture feels dry. 

3. Raise to medium speed and continue kneading until the dough becomes uniform and firm, 3 to 4 minutes. 

4. Transfer to a lightly floured work surface and knead by hand for a couple of minutes until firm and smooth. Divide into 6 small pieces, cover with a dish towel and let sit for 10 minutes. 

5. Using a rolling pin and working one dough at a time, roll out the dough so it’s as thin as possible – about 1/8” thick and about 12” wide. Using a bench scraper, carefully transfer the dough to a lightly oiled piece of parchment paper. Brush the top of the dough generously with oil, sprinkle with salt, and then pierce uniformly with the tines of a fork (to prevent air bubbles).

6. Using a pizza peel, transfer the matzoh (and the parchment paper) into the oven. Bake until the matzoh bubbles, browns and crisps up, 4 to 6 minutes. Transfer to a rack to cool and then roll out and bake the remaining matzoh.

7. Serve immediately or hold in an air-tight container at room temp for up to 1 week.