Crave-worthy matzo? Believe it. You’ll never get store-bought cardboard again after making this blistered, flaky and flavorful version from Wise Sons Deli in San Francisco. Wise Sons’ Evan Bloom credits Blake Joffe and Amy Remsen, of Beauty’s Bagel Shop in Oakland, with the recipe, which is featured in “Eat Something” (Chronicle Books, $30), a new cookbook Bloom co-wrote with Rachel Levin.
The secret: Make it with plenty of olive oil and kosher salt.
Really Good Matzoh
Makes 12 matzos
Ingredients
2¼ cups all-purpose flour, plus more as needed
1/3 cup extra-virgin olive oil
½ teaspoon Diamond Crystal kosher salt
½ cup room-temperature water
Fine sea salt for sprinkling
Directions
Put a pizza stone on an oven rack (a large baking sheet will do, in a pinch) and heat the oven to 500 degrees for about 45 minutes.
Flour a wooden pizza peel or the back of a cold baking sheet generously.
Combine the flour, oil and salt in a food processor. With the motor running, slowly add the water. The dough will come together into a soft ball. If it is sticky at all, add more flour, 1 tablespoon at a time.
Divide the dough into twelve portions. Using a floured rolling pin, roll one portion at a time on a well-floured work surface into a round about 8 inches in diameter and just thin enough to see through. Lightly sprinkle with sea salt and press in the salt as desired, with your hands.
Prick the dough all over with a fork (this will prevent the dough from puffing up too much).
Carefully place the dough on the pizza peel or cold baking sheet. Gently slide the dough onto the hot pizza stone and bake until the matzo is a light golden color, crisp on each side, and a bit darker at the edges, 2 to 3 minutes, turning once with a wide spatula for even cooking.
Transfer the matzo to a cooling rack. Repeat with the remaining dough.
The matzo will keep, tightly wrapped, at room temperature for up to 2 days.
— From “Eat Something” by Evan Bloom and Rachel Levin (Chronicle Books; $30)
