Preheat oven to 400 degrees.
Dust your work surface. Roll out the first round of pizza into a 10-inch round with either a rolling pin or by stretching the dough out by hand. Add to a parchment-lined sheet tray.
Spread 1/4 cup of Rao’s Homemade® Arrabbiata Sauce on the dough, leaving a 1/2-inch border. Sprinkle with 3/4 cup of mozzarella cheese and distribute the pepperoni on top. Stretch out a second round of dough to a 10-inch round and lay on top. Use kitchen scissors to trim so the two doughs fit nicely. Add another layer of Arrabbiata sauce, cheese and pepperoni. Top with a third stretched out dough. Again trim with scissors if needed.
Add a 2-inch ring mold to the center of the top circle of dough. Using kitchen scissors, cut through the dough at 12:00, 3:00, 6:00, 9:00. Then cut each of those dough sections in half, and then cut those sections in half, for 16 equal slices of dough. Take the two dough slices at 12:00 and twist twice away from each other. Repeat this action, working around the entire round of dough. Take each pair of twisted slices and press them together to seal. Brush the entire top of the dough with egg wash. Place in the oven and bake for 15 to 20 minutes, until golden. Serve with extra sauce for dipping.