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Teen Pizza Boy Wonder Brings West Coast "Take-N-Bake" Pies To The Hamptons

Lindsay Andarakis

13-year-old Andy Mosolino with one of his "Take-n-Bake" pizza pies. (Courtesy Photo)

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.

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Gary R. DePersia, Corcoran Real Estate
With over $2 billion in transactions on the East End and since 1995, Gary DePersia is consistently ranked among the top producers in the Hamptons. A year-on-year member of The Corcoran Group President’s Council, he has qualified as a national list maker since 2007. In 2008 he was Corcoran's top broker on the East End by sales volume and rental units; and ranked as the nation’s 4th top broker. In the 2017 REAL Trends & The Wall Street Journal list of America’s top real estate professionals, he was designated #26 nationally, #4 in the Hamptons and #3 at Corcoran overall by volume with nearly $200 million of transactions for the past year. His office operates with four licensed assistants allowing him to build a business stretching from Southampton to Montauk and Sagaponack to Shelter Island. gdp@corcoran.com

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