ANDE’S: WHITING’S FIRST PIZZA

Al Koch
May 2022

America was introduced to Pizza by Italian immigrants just after the turn of the 20th century in 1904. A year later, in 1905, the first pizzeria opened in the state of New York. Initially, pizza was primarily Italian cuisine and became an east coast favorite. By 1920, pizza was top choice of visitors to Coney Island.

World War II changed all that. Soldiers who served in Naples and throughout Italy were introduced to this basic Italian staple. Returning to the USA after the war in 1945, service personnel wanted to enjoy this tasty Italian dish at home. Due to nationwide interest, pizza was quickly Americanized losing its ethnic connotation. By 1950, pizza was so well accepted, it threatened the preeminence of the hot dog and hamburger.

Eateries throughout the country, added pizza to their menu. To thwart the pizza challenge, hot dog and hamburger vendors added a variety of trimmings to their respective bun. Hot dogs featured peppers, Sauerkraut, cheese, relish, tomatoes, and cucumbers, in addition to the standard fare of chili, mustard, and onion.

The hamburger was elevated to sophisticated sandwich-like status by introducing melted cheese draped over the top of the grilled beef patty. The cheeseburger was royally dressed in condiments of onion, pickle, relish, mustard, tomato, mushrooms, and lettuce. The trend was clear, consumers wanted both variety and choice of trimmings. Restaurants offered the big three: Grilled burgers, steamed hotdogs, and oven-baked cheese and sausage pizza.

To meet consumer tastes, trendy pizza places offered a sundry of toppings. For an extra charge, one could order pizza layered with pepperoni, anchovies, mushrooms, onions, green pepper, black olives, and garlic. Without question, by the 1950s, pizza was on the minds and taste buds of Americans.

Fifty years after Italian settlers brought pizza to the United States, it arrived in Whiting, Indiana. A local businessman, Andy Serafin, opened Whiting Indiana’s first pizzeria in 1957. Ande’s Pizza was located at 1309 Community Court, south of Ciesar’s Chrysler-Plymouth Dealership. Housed on the ground floor of a two-story brick building with a second-floor apartment.

The Serafin family lived at 2316 White Oak Avenue when World War Two broke out. Four of the boys in the family were at prime ages for serving in the military, and all four served overseas at the same time. John, on the right, was the oldest, born in 1919. Edward, next to him in the photo, was next in line, born in 1924. Andrew, second from the left, later to become the founder of Ande’s Pizza in Whiting, was born in 1925. The youngest, Joseph, on the left, was born in 1927. Joseph was also the first to pass away. He died in 1980. Andrew lived until 1997. after 17 years as the owner of Ande’s Pizza. Edward died in 2003. John, the oldest, also lived the longest. He died in 2016 at age 96. John, also known as Dutch, had spent 45 years in charge of newspaper distribution at the Whiting News Company.

Ande’s Pizza quickly became a favorite place to eat. Patrons could choose to enjoy their pizza dining inside while listening to coin-fed tunes on the Seeburg Jukebox, order take-home/carry-out, or opt for home delivery.

In 1959, a competitor business, “Baker Boy Pizza” opened at 1932 Calumet Avenue. Shortly thereafter, it was re-named c “Dino’s Pizza.” Bill Barany, one of Andy Serafin’s delivery men also worked part-time at both Ande’s and Dino’s delivering pizza.

In 1964, Mr. Barany, became co-owner of Dino’s Pizza. Two years later, he became sole owner and operator until the family business was sold in 1982. Today, that same delicious pizza is served at Dino’s current location, 1601 121st Street.

Ande’s became the preferred re-fueling location for pizza-loving patrons.  Andy Serafin always had the welcome mat on display. His good nature engendered conversation and friendship. Diners could socialize and enjoy good food and good times, with good friends.

To enhance the tasty pizza, a variety of soft drink selections were also available. His pizza menu: circa 1959 was mouth-watering enticing:

Small Cheese    -------     $ .90            Small Sausage & Cheese   -------   $1.25
Medium Cheese -----     $ 1.50          Medium Sausage & Cheese ----    $1.75
Large Cheese    - - - -        $ 2.00          Large Sausage & Cheese     ----      $2.50

Patrons could watch as Andy and his assistants (Barbara and Victor) mixed and kneaded the ingredients, rolled the dough, ladled on the sauce, sprinkled the cheese, added the meat, and, with a wooden pizza paddle, slide it onto one of the Fauld Oven’s rotating shelves to bake. Set at 475 degrees, the heated oven took 10-15 minutes to melt the cheese, cook the sausage, and bake the crust. Served piping hot, dine-in patrons always had to gingerly ingest the heated pie to avoid burning tender lips and sensitive mouth interiors. A quick gulp of ice water or soft drink was readily at hand. Customer reviews were unanimous. Ande’s pizza was deliciously amazing! It was the best! Ande’s became destination station for those who wanted palate-pleasing pizza and a respite from the regular fare of hot dogs and burgers.

**Pizza was the main item on the menu at Ande’s, but there were other options. As the menu below shows, chicken and shrimp were also offered. The menu is from 1959.**

In 1961, Andy purchased the corner house at 2001 Indianapolis Boulevard and Community Court. He modified the floor plan and expanded his business. In addition to his mouth-watering pizza Ande’s menu now included Broasted chicken, fried breaded fish, Italian beef, and Italian sausage sandwiches with complementing sides. Ande’s converted solely to take-out and/or delivery. Inside dining and jukebox entertainment was discontinued. His advertising slogan proudly stated: “Serving the finest Italian pizza, beef, and sausage sandwiches!”

Ande’s Pizza served the Whiting-Robertsdale communities from 1957 through 1978. American Legion Post 80 subsequently purchased Andy’s building, razed it, and built a new addition to their Indianapolis Boulevard facilities.

Today, there are countless independent family- owned pizza parlors, pizza restaurants, pizzerias, and pizza places, along with nation-wide pizza franchises with extensive menus and offerings. Grocery stores sell a plethora of Brand-name machine-made, flash-frozen pizzas for shopper’ added convenience offering a wide selection of recipe and toppings.

All these years later, appreciation for Andy Serafin’s courtesy, cordiality, friendliness, and understanding is fondly remembered. His cordial counsel eased my apprehension transitioning from high school student to the world of work. Reflecting his goodness of character, Andy offered mentoring at no extra charge enhancing the nourishing quality of the pizza.

There is nothing more satisfying than enjoying pizza made in one’s hometown. You know your favorite: bon Appetit.