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Preheat an oven with a pizza stone to the highest setting. We use a wood-burning oven at Shaya that runs at about 800°F, so the hotter the better.
Mix together 2 parts of high-gluten flour to one part water, with a pinch of salt, until a dough forms. Knead the dough a few times with your hands to make it nice and elastic. Make sure the dough is on the drier side, or you will have a hard time getting it too thin without tearing.
Using a rolling pin, roll the dough as flat as you can get it; about ½ inch in thickness is ideal. Then cut it into rectangles that will fit nicely into your pasta roller. Roll in pasta roller to a setting that makes the dough ⅛ inch or so.
Dip a pastry brush into some water, and brush the top of the dough until just coated.
Sprinkle some sea salt on top. Take a fork and dock the dough by making about a few dozen holes in it. This will prevent it from rising.
Slide the matzo onto a wooden paddle, then slide onto the pizza stone in the hot oven. Let cook until golden and crispy, approximately 3-5 minutes. Remove from the oven and enjoy.