Cracker-y

Admittedly it’s taken years of modification to get the technique just right and the crust just so, but all the various iterations along the way have held up their end of the bargain regardless of their outcome—even when they were too cake-y, too cracker-y, too thick, or too thin, every single crust has provided a sense of calm.

I was mostly interested in the food—the cracker-y matzo, the chicken soup with matzo balls, the brisket and the roast chicken.

German examples will have a snappy, clean, cracker-y malt foundation, while Czech versions are rounder, softer, and often include a caramel element.

It has a crave-worthy crispy, cracker-y texture and can hold up to a lot of toppings (but don’t expect it to have the chewy bite of a typical pizza crust, which is usually made with high-gluten bread flour).