In a large mixing bowl, whisk the flour, salt, yeast, and optional Italian seasoning together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a tablespoon of water, just enough to get it barely wet throughout. It’s going to look scrappy and weird, but don’t worry, it’s not supposed to look like your normal bread dough. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here.