In a large pot (at least 4 quarts), combine the flour and water. Mix by hand until just incorporated. Cover the bowl with a clean tea towel and let rest for 20-30 minutes.
Sprinkle the salt and yeast evenly over the top of the dough. Again mix the dough by hand. Gently grab the side of the dough, stretch up, and fold the dough over itself. Rotate the bowl 90 degrees and repeat. Do this 8-10 times until the salt and yeast are evenly distributed. If the dough is sticking to your hand, you can wet your hand before mixing.
Cover the dough once again. Let it rest for 5-6 hours, or until tripled in size.
Preheat the oven to its hottest setting.
Generously grease a baking sheet with olive oil.
Turn the dough out of the bowl and place it on the oiled baking sheet. Gently begin to press the dough flat using the tips of your fingers. Generously douse the dough with olive oil. Continue to work the dough out as far as it will stretch. The goal is to have the dough flat, wide, and with divots. Sprinkle with garlic salt and dried oregano.
Bake for 10-15 minutes, or until just beginning to turn golden brown and cooked through.
