- Cornmeal, for dusting
- Flour, for work surface and dusting
- 3 (1-pound) bags refrigerated pizza dough, at room temperature
- 3 tablespoons olive oil
- 2 tablespoons chopped garlic
- 2 teaspoons paprika
- 1 tablespoon Italian seasoning
- 1/4 cup shredded Parmesan
- 1 egg
- 2 tablespoons water
- Coarse salt
On a floured work surface, roll out the 3 dough portions into 3 long ropes. Line the 3 ropes up next to each other with the top ends overlapping and the bottom ends about 3 inches apart. Pinch the top ends. Braid the ropes together; pull the left section over to the center, then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided. Join both ends to form a round wreath.
Bake the bread wreath in the preheated oven for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the bread from the oven, and brush it with the olive oil mixture. Put it back in the oven, and bake it for an additional 20 minutes. In the last 10 minutes of baking, coat the entire wreath with the egg wash and sprinkle with coarse salt. Remove from the oven and serve hot.