I think we all strive for a nice crumb, but to quote Marco Pierre White "It's about eating!" Technical perfection is secondary to the eating experience. I am sure that your pizza was satisfying. I know mine was even though I achieved less than satisfying hole structure on top. Here is my latest effort at a Farcita.
This time I used Bread Flour with the same level of hydration and percentage of starter as used previously. This was probably my best effort to date hand mixing and using the Bonci stretch and fold method. My previous handmade attempts were flops. This Farcita was baked with Spinach and then stuffed post bake with Mortadella, Mozzarella, Spinach and Pistachio Pesto and some Lemon Juice. This made for one heck of a sandwich!