 The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.Traditionally the toppings are layered with the cheese below the sauce.Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese, but the cooked sauce is always the final layer and is applied in dollops or in "racing stripes," two or three lines of sauce.