The main issue with bubbles is their inconsistency. One pizza may have huge bubbles, while another one may not. The "chewiness profile" across the dough changes, so its going to make quality control a bit harder.

You can make a dough chewier or crispier by adding more (or less) water, yeast, salt, sugar, etc. etc. Ideally, you figure out the "ideal chewiness" and then make it consistently throughout the dough.

Imagine a pizza robot where you could specify the extent of uneven bubbles in the dough. Now that is innovation.

Could it achieve that by pumping some air through tiny needles into the dough?

I'm in.