It's interesting, though, that for some reason the mozzarella in the Midwest is really, really salty. Even if you try ordering Domino's in NY you get cheese that is far less salty (except maybe Pizza Hut, though I haven't seen any Pizza Huts in the greater NY metropolitan area that I can think of). You lived in the Midwest; did you notice the same thing?
And when I did, I was usually subjected to Deep Dish "Pizza" aka a casserole. Champaign-Urbana had a lot of interesting food but very little pizza (other than chains). I am extremely snobbish about pizza. And although I am willing to try regional varieties, I know I will be disappointed so don't bother after one attempt of non Northeast pizza. I would imagine that the saltiness factor makes sense if it is used to cover up deficiencies in taste.
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