Rolling in Dough Pizza

Jan 21, 2014

Updated January 21, 2014 6:27 PM By CARRIE MASON-DRAFFEN   carrie.mason-draffen@newsday.com Reprints + - Rolling in Dough owner Matt Michel, 30, makes pizza outside this truck with a wood-fired brick oven. He said “it was shocking” to find out his Greenport business was $250,000 richer after winning a JPMorgan Chase small-business grant. Photo Credit: Trevor Munch advertisement | advertise on newsday Rolling in Dough owner Matt Michel, 30, makes pizza outside this truck with a wood-fired brick oven. He said “it was shocking” to find out his Greenport business was $250,000 richer after winning a JPMorgan Chase small-business grant. (Credit: Trevor Munch) Maybe the name Rolling in Dough Pizza was a lucky charm. The Greenport catering business, known for its bright red truck, is now $250,000 richer after winning a JPMorgan Chase small-business grant. The local business is one of 12 winners nationwide that Chase announced Tuesday as part of its Mission Main Street program. Chase said nearly 35,000 businesses nationwide competed for the grants. "I... There's more to the story! Subscribe now. Get unlimited digital access $14.99 A MONTH To continue reading, Newsday subscribers log in or register Maybe the name Rolling in Dough Pizza was a lucky charm. The Greenport catering business, known for its bright red truck, is now $250,000 richer after winning a JPMorgan Chase small-business grant. The local business is one of 12 winners nationwide that Chase announced Tuesday as part of its Mission Main Street program. Chase said nearly 35,000 businesses nationwide competed for the grants. Most Popular Krispy Kreme being taken private in $1.35B deal "I didn't expect it at all," Rolling in Dough owner Matt Michel, 30, said in a telephone interview Monday. "It was shocking. " Contest co-sponsor Google will provide the winners free trips to its Mountain View, Calif., headquarters for a marketing workshop. More than 1,500 businesses in New York State competed, including more than 300 on Long Island. The program is in its second year. A panel of experts rated the applicants on such things as a "solid" business plan, a feasible growth plan, passion for their business and the potential for positive community impact. advertisement | advertise on newsday Michel plans to use his winnings to acquire a location so he no longer has to share kitchen space for prep work. A space of his own will also allow him to sell pizzas there and move beyond the seasonal business he now has catering wood-fired, brick-oven pizza from a truck on the East End. And he hopes to buy another truck to complement the red vintage 1943 International Harvester K-6 pickup he now uses. The award "changes everything," he said. "It really does. "