Pete, the founder of Il Pizzaiolo, got tired of eating bad pizza, but the good pizza was so overpriced that it was difficult to enjoy on more than a special occasion. Perhaps being born in Brooklyn had some influence, but inside, he craved an East Coast pizza…way East Coast, like Italy.
This craving formed an idea to create a fast, casual, affordable pizza, so he and his wife, Jacqueline and daughter Mandie went off to Italy to learn about the craft of pizza making from the originators and perfectors of pizza.
Upon returning, they have worked hard to replicate the simple, fresh pizza you would get at a corner pizza shop in Italy. The highest quality ingredients and craftsmanship in the tradition of Naples. Cooked at 800° for 2 minutes in an authentic wood-fired oven - see it in action!
We are a family run artisan wood-fired pizza restaurant with high standards in food quality, cleanliness and customer service.
Insider's Guide to Authentic Neapolitan Pizza
The Soupy Center - The wood-fired oven that cooks the pizza is crazy hot, so in the classic Neapolitan pizza the liquid from the tomato sauce, extra virgin olive oil and cheese tend to create a hot, molten area bubbling like Vesuvian lava at the center. For this reason, Italians typically eat it with a fork and knife. But since Americans like to pick up their slices, we’ve developed a way to retain the great Neapolitan texture and flavor while allowing the slice to eaten by hand - best folded over as they prefer in New York.
The Leopard Spotted Crust - You will see a varying degree of charring on your pizza. It is unavoidable due to the heat of the wood-fired oven. Neapolitans see this as desireable and adds and extra layer of flavor and texture to the pizza.
The Simple and Sparse Toppings - San Marzano-style tomatoes, extra virgin olive oil, fresh mozzarella with up to three toppings. A true Neapolitan pizza is about the dough, tomato sauce and olive oil.
How to Eat your Pizza - Option 1: The Fold. Pick up your slice, fold it in the center and dive right in. Option 2: With a fork and knife as is a Neapolitan custom.
One of the best stops for food on the way to Tahoe according to SF Gate
Rated a top ten pizza in the Sacramento area by Sactown Magazine
Our restaurant is available for private events up to 35 people. We would love to discuss how to be a part of your next event.
We refuse to compromise on quality. That's why we source our fresh ingredients from regional suppliers whenever possible and other ingredients from premium suppliers