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the crust has a lower specific heat and thermal transmission coefficient and the crust is a thermal insulator. So your tongue cools the crust locally when it comes in contact with the dough but is unable to cool the cheese and tomato sauce because the water content of those is too high and their specific heat is greater.

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Q: Consider a hot pizza fresh from the oven Why do you tend to burn your tongue on a bite of the hot cheese but not on the crust?
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