Why the NJ Pizza Jam keeps it simple and what it means for Garden State pizzaioli
New Jersey doesn’t just eat pizza, it defines it. That’s why NJ Pizza Jam has quickly become one of those industry events that feels less like a contest and more like a statement: If you can win here, you can win anywhere.
Now heading into its next edition, NJ Pizza Jam continues to bring together a curated group of pizzerias for a one-day showdown with a deceptively simple goal: make the best plain cheese pizza in the state.
Hosted by influencer Anthony Pizzi in Toms River and backed by 24/7 Restaurant Equipment, NJ Pizza Jam blends serious competition with camaraderie, vendor showcases, tastings and the kind of networking most operators don’t get time for when they’re buried under a Friday-night rush.
To better understand why NJ Pizza Jam is built the way it is, I spoke with Jeanette Catena, business development manager at 24/7 Restaurant Equipment, who has helped shape the event’s format and vibe.
Why the Competition Is Only Plain Pie
In a state where every town seems to have its own pizza identity, the simplest pie becomes the ultimate equalizer. Catena said the organizers intentionally keep the contest focused on classic cheese pizza to level the playing field.
With so many styles celebrated across New Jersey, a broader “best pizza” contest could quickly turn into a style debate. Restricting it to a plain pie shifts the focus to fundamentals, execution and craft, without toppings muddying the water. It’s the pizza version of taking away the special effects and judging the acting.
A Small Field by Design
NJ Pizza Jam is also intentionally selective. With only 20 spots available, it’s not meant to be a free-for-all. Catena explained that the goal is to bring in the most passionate operators, the ones who are eager to share knowledge and engage with the broader pizza community.
That curated approach gives the event a tighter feel, more like a gathering of peers than a massive public festival.
More Than Bragging Rights
The prize package is serious: cash, equipment and, for winners, the potential to compete on a larger stage, including a spot at the International Pizza Challenge in Las Vegas. Catena said the event is designed to give dedicated operators a real opportunity beyond the local market, a chance to compete nationally and test themselves against some of the best pizzaioli in the country.
Why It’s Invite-Only (For Now)
One of the most distinctive elements of NJ Pizza Jam is that it’s industry-only and invite-only. That means the public isn’t front and center, at least not yet. But organizers see that as part of what makes the event special: It creates a collaborative environment where operators can connect, learn and celebrate without the pressure of performing for a crowd.
Catena compared it to musicians jamming together: competitive, yes, but also communal, driven by shared passion and mutual respect.
Organizers have hinted that future editions could open to the public, but for now the focus remains on strengthening those industry ties first.
A Mini Trade Show Built for Busy Operators
NJ Pizza Jam also functions as a product and vendor showcase, complete with tastings, gear giveaways and both Judge’s Choice and People’s Choice awards. Catena said the goal is to bring the trade-show experience directly to pizzaioli who work long hours and can’t always travel for industry events.
And while pizza competitions can get intense, she believes it’s just as important to make the day fun. The event is designed to offer a rare moment for operators to pause, connect and enjoy being part of something bigger than their daily grind.
Closing Slice
NJ Pizza Jam proves that sometimes the simplest pies spark the fiercest rivalries. By keeping the competition centered on plain cheese pizza, the event highlights fundamentals, celebrates craftsmanship and creates an atmosphere where New Jersey operators can compete, connect and recharge.
And as NJ Pizza Jam continues to grow, it’s shaping up to become a fast-rising tradition in the Garden State’s pizza landscape, one plain pie at a time.
