America is stacked with regional pizza styles, as Kansas Citians know well from encountering the strange creation folks on the other side of Missouri developed using Provel cheese and what appears to be saltine crackers.
Nowhere does America’s dream of the “melting pot” seem more perfectly realized than the food court, where the sometimes competing, sometimes complementary aromas from a dozen fryers and flat-tops tangle in the air like a den of scent snakes.