Heat the oven to 500 degrees F. If you have a pizza stone, place it in the oven
while it's preheating.
In a large bowl, mix 2 cups of all-purpose flour with 1 cup of water. Add one-half
teaspoon of salt, if desired.
Stir vigorously with a wooden spoon for about a minute, until the flour is incorporated
and the dough is elastic. Add more flour if needed; the dough should be a little
sticky. Pull off a scant fist-sized portion of dough and make a ball. On a floured
surface, roll the ball with a rolling pin until it's 1/8-inch thick. Or use
your hands to pat and stretch the dough. Prick the entire surface with a fork, or
use a matzo roller (available at cooking stores). Perforating the surface airs out
the dough and prevents it from rising while baking.
Place the dough on a pizza paddle and slide the dough onto a preheated pizza
stone if you're using one. Otherwise, put the dough on foil or parchment paper
and place directly on the oven rack. Parchment paper is preferred, as it produces
a crisper product.
Bake the matzos for approximately 5 minutes, or until browned. When done, remove
the matzo and place on a cooling rack.
Serve cooled matzo with butter, cream cheese, peanut butter and jelly or your
Matzo is best when fresh, so eat it the day it's baked, if