Abstract: The typical configuration of the crust of a typical pizza or baked goods such as pies, quiches and other like goods is revised by exposing, forming, masking, and/or adding dough that enhances the structure of individual pieces, thereby producing pieces that are more easily consumed while maintain the desired non-compartmentalized area of the overall substrate. More specifically, such revised configurations enable producing isolated and exposed dough crust to the inside area, i.e., within the perimeter, of pizza and other baked goods, such that each piece cut from the pizza or other baked good has at least one edge having exposed crust thereon.