Combine the flour, salt, yeast, herbs and lemon zest in a large bowl. Whisk together until thoroughly blended.

Stir the water and lemon juice together, and then add to the dry ingredients. Stir in the pistachio nuts last.

The dough will be thick and chunky. You want it to be just barely wet throughout - it's okay to add a spoonful or two if you need to.

Cover the bowl with plastic wrap and let the dough rest at room temperature overnight (12 to 18 hours).

Preheat the oven to 450 degrees Fahrenheit.

Place a large Dutch oven (6-quart, preferably enamel coated) in the oven for about 30 minutes to heat up.

The dough should be doubled in size at least, and puffy with small bubbles in it.

Carefully empty the bowl onto a floured surface. DO NOT KNEAD. Shape it into a ball gently, with flour coating the outside. Place it on a piece of parchment paper, and then place the paper inside the heated Dutch oven.

Bake, covered, for 30 minutes.

Remove the Dutch oven cover, and bake for an addition 10 to 15 minutes, until the crust is nicely browned.

Remove from the Dutch oven and set on a rack

Brush with olive oil, and allow to cool for about 2 to 3 hours before eating.