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Pizza in Colfax, CA rooted in real technique. This is our first shop. Dough is mixed in-house with imported Italian flour, fermented 48–72 hours, then baked in an 800° stone oven for a light, blistered crust. The menu focuses on wood-fired Neapolitan pies and a select lineup of Detroit-style squares with a crisp, caramelized edge. Ingredients stay simple, toppings are balanced, and everything is made to keep the crust front and center. Dine in, grab takeout, or order online for pickup. Convenient off I-80.
Pizzeria with a simple menu of wood-fired pies, salads & desserts, plus wine & craft beers.
Hours
| Friday | 11:30 AM–8 PM |
| Saturday | 11:30 AM–8 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 11:30 AM–8 PM |
| Wednesday | 11:30 AM–8 PM |
| Thursday | 11:30 AM–8 PM |
Address and Contact Information
Address: 230 S Auburn St, Colfax, CA 95713
Phone: (530) 388-8412
Website: https://ilpizzaiolopizza.com/locations/colfax/
Menu Photos
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Reviews
Jim Moncrieff
Everything I hoped it would be, and more! I live in Grass Valley so drive through Colfax regularly. I noticed this place recently and added it to my ‘Want to go’ list. Their website and other reviews describe what to expect: quality and authentic Neopolitan style pizza cooked in a wood-fired oven.
Saturday afternoon was my day to visit and I arrived in the early afternoon to find one other table occupied. I ordered a Tre Carne pizza, noticing they use house-made sausage and crumbled meatballs (more on this later), along with pepperoni, marinara sauce and mozzarella.
My pizza arrived quickly and looked amazing. As you can see from the pic, they are generous with toppings and present a beautiful product. To say I enjoyed it was an understatement. The sauce was perfect and the balance of meats with the cheese was just what I needed. I couldn’t finish it so took the rest home with me. While I was paying my check, I noticed they just took some fresh meatballs from the oven. Maybe I was noticeably drooling but I commented about how good they looked. Without skipping a beat, I was given a meatball in some marinara sauce to go. What a nice touch to share this with me! I barely made it to the car before I downed it with a smile. Great flavor, texture and size; the meatball you dream about with a big bowl of spaghetti or on a messy sandwich roll with sauce and melted cheese.
Everything was great here and I know I’ll be back regularly. I can also predict I’ll make the drive from Grass Valley just to eat here.
… moreSaturday afternoon was my day to visit and I arrived in the early afternoon to find one other table occupied. I ordered a Tre Carne pizza, noticing they use house-made sausage and crumbled meatballs (more on this later), along with pepperoni, marinara sauce and mozzarella.
My pizza arrived quickly and looked amazing. As you can see from the pic, they are generous with toppings and present a beautiful product. To say I enjoyed it was an understatement. The sauce was perfect and the balance of meats with the cheese was just what I needed. I couldn’t finish it so took the rest home with me. While I was paying my check, I noticed they just took some fresh meatballs from the oven. Maybe I was noticeably drooling but I commented about how good they looked. Without skipping a beat, I was given a meatball in some marinara sauce to go. What a nice touch to share this with me! I barely made it to the car before I downed it with a smile. Great flavor, texture and size; the meatball you dream about with a big bowl of spaghetti or on a messy sandwich roll with sauce and melted cheese.
Everything was great here and I know I’ll be back regularly. I can also predict I’ll make the drive from Grass Valley just to eat here.
Pamela Chen
What a treat! We stopped in on a rainy night passing through town. Super friendly and helpful staff, delicious pies. You can tell a lot of love goes into every single order. We will definitely be back.
… moreCesar Torres
Such a fantastic surprise. We stopped in on our way up to our son’s baseball game.
We ordered their Napoli pizza ❤️❤️❤️❤️
Crust was amazing! A must stop if your up this way.
… moreWe ordered their Napoli pizza ❤️❤️❤️❤️
Crust was amazing! A must stop if your up this way.
Troy Van Houten
We were making our way back to Idaho picking up a car in California and stopped in for a bite here at Pizzaiolo. Food was excellent! We had pizza, salad, and Gelato. Took a little longer than we’d hoped, but was worth the wait. We’re glad we stopped and even got road snacks next door at the gas station while we waited.
… moreThomas B
Lovely little (tiny) pizza place. Prepare to get cozy with other guests. Napoli with pears, Rosmario with mushrooms, deep dish cheese…wonderful crust, chewy with a little char from the wood fire oven. $3.50 Peroni’s that’s crazy cheap. I certainly would love to be a guest here on a regular basis. Tiramisu, Cannelloni and Black Forest chocolate cake (tasty but on the sweet side) satisfied the sweet tooth and finished out the afternoon.
Parking can be a pain, had a local drive in and steal a spot when I was backing in. Plan accordingly and walk a little to avoid the grumps and everything will be ok.
… moreParking can be a pain, had a local drive in and steal a spot when I was backing in. Plan accordingly and walk a little to avoid the grumps and everything will be ok.
Angela Costa
I had always had great pizzas from here. I was so very sad a couple years ago when they eliminated their fungi pizza. It was by far my favorite pizza of all time. I have yet to find a pizzeria that has this option. Maybe one day they will bring it back on the menu. (pretty please)
… moreSteve Hindman
Only a couple of minutes off of highway 80 in Colfax. Parking in front is sparse, but we we’re lucky and got a spot on the street right in front of the door . We arrived at 6:30 pm on a Sunday night and it was not crowded. Happily they stay open until 8 pm on Sundays. The 11.5″ wood fired pizzas are excellent, as is the Caesar salad, and the food came very quickly. They have $6 draft beer specials and a variety of non-alcoholic beverages. My only complaint is that if you want a diet soda, you are stuck with Diet Coke. Trivia: they go through a cord of wood every month
… moreEric Soria
It’s been a few days since we went here and it’s time to write this;
Uh-maze-eeeng!!! The place is kinda small, so I shudder to think how cramped it will be when the weather gets warmer and the locals come out of hibernation. But, well worth it!!
The staff was GREAT and helpful. Very patient for “first timers” trying to figure out what we wanted.
But the pizza itself? Dood!!! Easily in my top five pizza places. Maybe it was because it was our first time? I dunno, but we’ll be back for sure!!!!
… moreUh-maze-eeeng!!! The place is kinda small, so I shudder to think how cramped it will be when the weather gets warmer and the locals come out of hibernation. But, well worth it!!
The staff was GREAT and helpful. Very patient for “first timers” trying to figure out what we wanted.
But the pizza itself? Dood!!! Easily in my top five pizza places. Maybe it was because it was our first time? I dunno, but we’ll be back for sure!!!!
Angela S
Best pizza I have had in California. The crust was thin, crispy with a bit of chew. The toppings are fresh, varied and flavorful. Make sure you grab some chili oil at the counter! Next time I want to try the pasta, which looks delicious. I guess word had gotten out, the place was packed. Low key place with reasonable prices.
… moreWilliam Diggs
Good wood fired pizza. Had two pies:Pancetta, mushrooms, mozzarella, herb, and parmesan.
Pizza special of the day:Pears,bacon caramelized onions, goat cheese.
Thin crust, good ingredients, delicious. We we’re both full & leftovers for dinner.
One friendly & quick man running the whole show.
We found easy parking at the curb around 2:30 on a Tuesday, slow time for them.
… morePizza special of the day:Pears,bacon caramelized onions, goat cheese.
Thin crust, good ingredients, delicious. We we’re both full & leftovers for dinner.
One friendly & quick man running the whole show.
We found easy parking at the curb around 2:30 on a Tuesday, slow time for them.