St. Louis has a style of pizza that I haven't found in any other city. I suppose the Italians there may have come from an area that was under-represented in immigration.
The pizza features an ultra-thin crust and a provolone-based cheese mix, and it's usually cut into squares. A New York pizza snob once derided it as "velveeta on a communion wafer."
I doubt that it exists in the NYC area, but maybe there's a pizzeria in the area that was founded by someone from the same region as the old St. Louisans. Any insight would be appreciated.