Homemade Matzos

If you've only eaten matzo from the box, then homemade matzos will be a real discovery-light, fresh and addictive. They can be prepared even by inexperienced bakers. This recipe from Blake Joffe and Amy Remsen, owners of Beauty's bagel shop in Oakland, California, has enough olive oil to make the dough supple and easy to handle.
Place the pizza pan on the grill and preheat the oven to 500 ° for about 45 minutes (if you don't have a pizza pan, place a large baking sheet on the grill and reheat until the oven is hot).Combine 2 1/4 cups flour, kosher salt, and oil in a food processor. With the engine running, slowly add 1/2 cup of water. The dough will come together in a ball and should be soft and elastic; if it is quite sticky, add more flour, 1 tablespoon at a time.Divide the dough into 12 portions. Using a floured rolling pin, roll out 1 serving at a time on a well-floured work surface into a circle about 8 inches wide and thin enough to show through. Lightly sprinkle with sea salt and press it down with your hands. Prick the dough on all sides with a fork (this will prevent the dough from bloating too much).Sprinkle the wooden crust or back of the baking sheet with plenty of flour and transfer the dough to it. Carefully place the dough on the hot pizza pan. Bake until the matzo is light golden and crisp on each side and slightly darker around the edges, turning once with a wide spatula, just 2-3 minutes. Transfer the matzo to a cooling rack and cook the remaining matzos in the same way.If the matzo doesn't turn out crispy in the center, which can happen if it was baked on a baking sheet; place the matzo on a baking sheet with sides, reduce the oven temperature to 250 ° and bake for another 15-25 minutes.