Slice by Slice: Part 1

Pizza has never been just food to me—it’s a ritual, a memory, a passport stamped with flavor from every corner of the world. I love it in all its forms: the blistered, wood-fired Neapolitan pies eaten on cobblestone streets in Naples, the bubbling Pizza Fritta handed over in wax paper from a Roman street cart, the corner slice devoured on a Brooklyn stoop. Growing up in Brooklyn, pizza was the one indulgence that felt sacred yet accessible. I still remember ducking into Vincent’s Pizzeria on 9th Avenue after school, clutching three crumpled dollars for their unbeatable special: two plain slices and a drink. Grease-stained napkins, the hiss of the soda machine, the warmth of melted cheese—it was my first taste of independence, and it never lost its magic.

This month’s inquiry about your favorite pizza joint led me all over town with an overwhelming number of responses, that’s why I couldn’t possibly fit my love of pizza into a single article. This is part one of a two-part series, and today, I’m on the hunt for the holy grail: a humble plain slice with great value and even greater flavor.

But before we dive into my pick for the best pizza in town, let’s rewind the oven timer and take a quick look at how this beloved dish came to be.

Pizza’s roots stretch across centuries and continents. Ancient cultures like Persia, Greece, and Rome baked flatbreads topped with oils, herbs, and cheese—early ancestors of the pies we know today. The word “pizza” first appeared in 997 CE in Gaeta, Italy, but it was in Naples during the 16th to 18th centuries that pizza truly found its soul. Tomatoes, once feared as poisonous, became the defining ingredient of Neapolitan pizza. In 1889, Queen Margherita of Savoy was honored with a pie that mirrored the Italian flag—red tomatoes, white mozzarella, and green basil—forever immortalizing the Margherita. Italian immigrants brought pizza to the U.S. in the early 1900s, with Lombardi’s opening in New York City as the first licensed pizzeria. After World War II, pizza exploded across America, spawning regional styles like New York thin-crust, Chicago deep-dish, and California’s gourmet creations. Today, pizza is a global icon—adaptable, beloved, and endlessly reimagined.

Which brings us to Ocean Township, where Tramonto’s is doing something special.

This family-owned gem, founded by Teddy and Leanna Megaris, isn’t just slinging slices—it’s rewriting the rules of New York-style pizza with a bold Jersey twist. Their house-fermented dough and signature sauces lay the foundation for pies that feel familiar but land with a thrilling freshness. Walk in during the after-school rush and you’ll see why Tramonto’s has become a local staple. Students line up for pizza by the slice—whether it’s the classic cheese, the pepperoni square with hot honey, or the now-iconic Big Mac Attack slice, which reimagines the fast-food favorite with hamburger, American cheese, pickles, shredded lettuce, and mac sauce on a sesame seed crust. It’s cheeky, craveable, and surprisingly balanced.

But Tramonto’s doesn’t stop at clever riffs. Their menu reads like a culinary mixtape: Honey Butter Biscuit Fried Shrimp Pizza, General Tso’s Pizza, and the Tri-State Granny Slice push the boundaries of what pizza can be, while still honoring the craft. For purists, the Margherita, Sicilian, and Detroit-style pies deliver comfort with precision.

The vibe? Warm, welcoming, and unmistakably local. Friendly staff, family-friendly energy, and specials like 15% off orders over $30 from 2–4pm make it a no-brainer for students and families alike. Beyond pizza, Tramonto’s offers a full spread—sliders, wraps, paninis, pastas—and indulgent desserts like zeppoles, fried Oreos, and s’mores empanadas that feel like a carnival tucked into a crust.

Tramonto’s isn’t just a pizzeria—it’s a place where tradition meets playfulness, where every bite tells a story of passion, precision, and a little bit of Jersey swagger. Stay tuned for part two, where I’ll dive deeper into the pies that are pushing boundaries and redefining what a slice can be.

So that’s one slice down, but trust me—Asbury Park and its neighbors are hiding more doughy treasures just waiting to be discovered. From old-school joints to bold newcomers, the next chapter of this pizza journey is bubbling in the oven. Stay tuned for part two, where I’ll uncover more local gems that prove great pizza isn’t just a meal—it’s a movement.