Matzo

Preheat 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 favorite shmeer. Matzo is best when fresh, so eat it the day it's baked, if possible.