I hate to sound sacrilegious, but after driving (sorry) to DiFara's, dealing with neighborhood traffic and then trying to find a parking space, I'm not so sure the terrific slices I had were worth the wait. Yes, the pizza was more-than-great; yes, the owner is genial; and yes, it was marvelous to see homegrown spices growing and drying. But as a native New Yorker, I would like to know why there were no slices "up" and why everyone had to wait a half hour for a couple of slices? Is this possibly due to the belief that because the pizza crust is so thin leaving slices around would cause them to get soft? Any ideas?