Former Financial Analyst Now Really Has His Hands on the Dough

Michael Baram was taking stock of his life about four years ago when the former financial analyst found himself out of a job. Not one to sit still while the financial industry realigned itself, he realized his favorite lunch spot, , was up for sale.

With that, he decided to plunge his hands into the dough (literally) and become a pizzaiolo. That’s where we encountered him following a visit to the 142 Baldwin Road establishment as we continued our search for Parsippany’s best pizza.

While he’s relatively new to making pizza, sauce and all the other dishes that are popular at small Italian restaurants, he knew the food was good since his office was nearby and he often ate there for lunch; he also knew that the 41-year-old restaurant had a loyal following.

Baldwin Pizza was started by a “little Italian guy named Gino,” according to Justin Nunn, the daytime manager; the recipes were ones that were brought over by Gino from Italy when he first started the restaurant back in 1969.

Starting in the mid-'60s, Parsippany was going from a farming and semi-rural community through its evolution into a commuter suburb not far from Newark and New York.

Interstate 80 had opened up Morris County, although I-280 wasn’t yet even a glimmer in anyone’s eyes. City dwellers were getting comfortable in their new bi-levels and colonials that were peppered throughout the sprawling township. Those folks needed some quick, easy and affordable meals to feed their growing families. Hence, Baldwin grew and thrived with the help of Parsippany High School students who made it their after-school destination.

Gino sold the establishment in 2004, and two years later, those owners sold the eatery to Baram.  

Even today, the red-checked vinyl tablecloths are still a staple and the pizza is served on paper plates. The restaurant claims to be Parsippany’s oldest pizzeria, although the folks at on Parsippany Road and the Reservoir Tavern on Parsippany Boulevard might disagree with that.

Although Baram doesn’t have that born-in-Italy pedigree, he does admit to being half-Italian and feels good about his business venture. Competition is stiff in Parsippany; there are literally pizzerias around every corner, so it’s critical to keep the customers satisfied.

While he’s in the restaurant throughout the day and evening, Baram keeps a relatively low-profile and just wants to be known for his establishment’s food and service.

To be sure, the Margherita pizza was as good as any other that we’ve tried with large, fresh chunks of soft mozzarella and tomato seasoned with fragrant fresh basil for $2.45 a slice. The cheese pie for $1.75 was a hot and tasty good deal and the mushroom pie had a hearty, woodsy air. The crust is stretched out thin but still is pliant enough to fold on the way into the mouth.

The cheese pie is the biggest seller, but specialty pies that win thumbs-up from customers are the gourmet chicken Parm pie and the buffalo chicken pizza, according to Baram.

The staff is friendly and ready to serve customers whether you’re a regular or a newcomer. Makes us think we’ll stop in there the next time we’re in the neighborhood.

142 Baldwin Road 973 335-7731
Hours: Open seven days a week, 10:30 a.m. to 10 p.m.