Preheat the oven to 450 F and move the rack to the lowest part of your oven. Lightly grease a 9 or 10 inch springform pan. If you're worried about leaks, wrap the bottom of the springform pan with foil.
Liberally dust a clean countertop with flour. Turn out the dough onto this surface. Divide it into 2 pieces, but instead of equal pieces, make a larger one about 2/3 the whole, and a smaller about 1/3. Set the smaller one aside.
Roll the larger piece out to about 4 inches wider than the pan you're going to use, then transfer it to the pan, pressing against the sides and bottom. It'd help to have a little overhang on the top because the dough won't stick to the sides like how a pie crust would.
Sprinkle on about a third of your cheese, then add a layer of pepperonis. Pour on the sauce, but be careful if it's still hot. Then add another third of the cheese. Layer on the remaining pepperonis, then cheese, then set aside to prepare the top crust.
Roll out the smaller dough ball to about the same width as your pan, you don't need as much overlap this time. Transfer it to the top of the pie, then pinch it onto the crust that's already there to create a seal. Remove excess dough if you have any. Using a sharp paring knife, make three small slits in the center to help vent.
Bake for 45 minutes. The crust will be golden and the insides bubbly. Let rest 15 minutes before cutting and serving.