Gennaro Lombardi opened the United States’ first pizzeria in New York at 53 1/2 Spring Street in 1905. The recipes came straight from Naples, the long–standing pizza capitol of the world, and New York’s large Italian–American population popularized the dish. New York pizza (the word is actually Italian for “pie”) is usually thin–crusted and crispy, quite distinct from the thick–crusted Chicago–style pizzas, and it’s usually folded in the hand when eaten. For a slice of standard, tasty New York pizza on-the-go, you can’t go wrong at Joe’s Pizza in the West Village (at 233 Bleecker Street near Carmine Street). For a real slice of pizza heaven though, head down to Di Fara Pizza in Brooklyn, at 1424 Avenue J (Ave J on the Q train; 718-258-1367). It's a small place, it's slow, and there's hardly room to sit down-- but once you've eaten a slice with its fresh mozzarella, perfect sauce, and toothsome crust, you'll understand why pizza is one of the staple foods for many New Yorkers.