A 13-year-old entrepreneur named Andy Mosolino is making a splash in the Hamptons culinary scene by bringing a West Coast sensation, "take-n-bake" pizzas, to the East Coast. Thirteen can be a seemingly never-ending stage of awkwardness, but Andy is doing his best to rise above and make something of himself early on in life.
Andy thought up the idea for these clever and convenient "take-n-bake," pies when he was 11. He staked out suppliers, designed a label and solicited customers all on his own and had a pizza business up and running in a hurry, operating out of his father's Southampton shop, The Deli Counter. His father, Michael Mosolino, raised the bar by offering his son a slice of the profits; one dollar, per pie sold. "I wanted to make our own version of take home pizza and sell fresh half baked pizza that you can make at home," said Andy.
Now with a little more motivation under his belt, a determined Andy now produces about 500 pies weekly, and gets them out to folks from Bellport to Montauk. His pizzas are unique because they come half-baked and made to be grabbed on the go, and oven heated at home. While many turn away from the concept of frozen pizzas, Andy's pies have been very popular so far among Long Island residents, local catering companies and wineries. Martha Clara Vineyards
, Peter Ambrose
Events Catering and Sir Ivan Wilzig
's Castle are among the many locals that time and again use Andy to fulfill their pizza needs.
There is probably no food more American than a good slice of pizza. On a daily basis, Americans eat about 100 acres—that's right, acres
of pizza daily, which equates to about 350 slices per second. Pizza is a 40 billion dollar industry that just keeps growing. With costs rising, Americans have stopped dining out so much and are more into bringing outside food in, and fast-delivery options like seamless, which works out well for Andy's future.
The Deli Counter is located at 623 Hampton Road in Southampton.