The crumb of bread and the texture of pizza share similarities due to their dough-based nature. Both exhibit an inner structure characterized by air pockets and a porous matrix created during the fermentation and baking processes. In bread, the crumb refers to the internal cell structure, varying from dense to open and airy, influencing the loaf’s overall texture, flavor, and moisture retention. Similarly, in pizza, the dough’s fermentation and baking result in a crust with varying degrees of crispness and chewiness, influenced by factors like hydration, fermentation time, and oven temperature. Understanding and manipulating these crumb and texture dynamics is crucial for achieving desired outcomes in both artisanal bread and pizza baking.