Mighty Matzoh

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Mighty Matzoh
Because this recipe contains so few ingredients, it really is all about technique. Knead the dough until its soft and elasticky, then roll out thin and bake quickly so the matzoh is at once delicate and crispy. Note: if you are observing Passover, you will need to research additional steps to ensure this matzoh is kosher. -Chef Tony


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   




  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. 

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