Originally a sign-maker’s error, pitza, as served in a small area around Hazel-ton, Pennsylvania, is different from pizza. Pitza means sharp melted cheese edge-to-edge, along with sweet sauce atop a soft crust. It is not something you get by walking into a restaurant, placing an order, and waiting. Instead, it is served by the piece at room temperature in gas stations or convenience stores and usually eaten behind the wheel, while driving. This method of ingestion is possible because pitza is not oily or drippy. It is moist and soft, but totally wieldy. Roadfood.com contributor Mosca, who alerted us to its existence, noted that pitza actually improves over several hours after it is cooked, aging to a point where the crust firms up, the sauce cures, and the cheese mellows. It is made round or square, red or white.