New York-style pizza is a style originally developed in New York City by immigrants from Naples, where pizza was created. It is often sold in generously sized, thin and flexible slices. It is traditionally hand-tossed, moderate on sauce, and moderately covered with cheese essentially amounting to a much larger version of the Neapolitan style. The slices are sometimes eaten folded in half, or even stacked, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of pizza tends to dominate the Northeastern states, and is very similar to the basic style common through the United States and known simply as pizza. Many pizza establishments in the New York metropolitan area offer two varieties of pizza: "Neapolitan", or "regular", made with a relatively thin, circular crust and served in wedge-shaped slices, and "Sicilian", or "square", made with a thicker, rectangular crust and served in large, rectangular slices. Another type of pizza, more popular on Long Island but can be found, albeit rarely, in Brooklyn, Queens, and Manhattan is Grandma pizza. It is cooked in a square pan like Sicilian, but it is much thinner. It has a thin, crispy crust, usually has tomato chunks in addition, or in exception, to the sauce. Generally, it will contain less cheese than regular slices, and sometimes has extra spices or oils baked into the crust. The first pizzeria in the United States was opened in 1905 by Gennaro Lombardi, at Lombardi's in Little Italy, Manhattan.