James Payne is revamping a longstanding Owensboro pizza spot into a fresh venture called The Pizza Project, aiming to blend tradition with unique new offerings.
Payne, a lifelong Owensboro resident, recently acquired the property previously known as JJ’s Pizza in Thruston. The building, located at 5615 KY 144, has served as a pizza spot for more than 30 years under various names, including Home Run Pizza and JJ’s. Payne plans to rebrand the location while introducing his own twist on the menu.
“This place has been a pizza spot for as long as I can remember,” Payne said. “I’m just carrying on that tradition but hoping to bring some new things to Owensboro, too.”
Joann and Bob Shyver converted the location to JJ’s in 2011, offering an extension of their Lewisport location. They sold the JJ’s name to their son and daughter-in-law early last year, and the couple will continue operating the Lewisport spot under the same branding and recipes.
Payne, however, is putting his own stamp on the restaurant with new pizza recipes, including a different sauce, crust, cheese blend, and sausage. He’s already been experimenting with recipes and getting feedback from family and friends.
“I’ve been trying a lot of stuff over the last month, giving food away to friends and family just to get their reactions,” Payne said.
The menu will include traditional pizza options alongside subs, Stromboli, salads, and pasta dishes. Payne also plans to introduce specialty pizzas not commonly seen in the area, including creative options like a Thai-inspired pizza with a peanut butter sauce.
The Pizza Project will also serve eight flavors of Chaney’s Dairy Barn ice cream, sourced from Bowling Green. Payne hopes to expand the menu further as the business grows.
The name “The Pizza Project” was chosen by Payne and his wife as a reflection of the effort and creativity going into the new business.
“This is kind of a project — something we’re putting a lot of time and effort into to make happen,” Payne said.
While Payne previously worked in the pizza industry, including managing a Pizza Hut in his 20s, he spent most of his career in construction. He said the time felt right to return to his passion for food.
“I’ve always enjoyed cooking and the fellowship that comes with it,” he said. “Food brings people together.”
The Pizza Project will not offer indoor seating but will feature a drive-thru, carryout window, and delivery services, including DoorDash. Payne plans to add outdoor seating with tables and umbrellas once the weather improves.
The restaurant is aiming for a soft opening in mid-January, with a full grand opening planned for early February.
“I’ve always wanted a restaurant but never thought we could afford one,” Payne said. “This place was reasonable, and the equipment was good, so we jumped on it.”
Payne said he will be supported by experienced family members managing the restaurant, many of whom have decades of experience in the food industry.
