Training courses & workshops
Discover your pizza talent!
More and more consumers and (catering) professionals are discovering how tasty easily digestible and culinary pizzas are. The hunger for (professional) knowledge is growing: because how do you make the right dough yourself and bake a healthy and tasty pizza?
Together with their team, Marcel Losekoot en Salvatore Germana will teach you the tricks of traditional pizza baking. Whether you are a foodie or a catering professional, you can come to us. From a three-day basic course to an SVH-recognized diploma for master pizzaiolo.
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"It has been my great passion for years to lift pizza bakers in the Netherlands to a higher level and in this way to honor the delicious and nutritious Italian pizza." - Marcel Losekoot about his mission in the Bakkerswereld magazine.
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View the pizza courses we have in-house here.
Pizzaiolo BASIC
Do you want to gain all the basic knowledge you need as a (assistant) pizza baker or hobby baker? Then our training "pizzaiolo basic" is perfect for you!
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After completing this three-day training, you will be able to independently bake the tastiest healthy pizzas. You do not need any prior knowledge or experience.
What are you learning?
pizza techniques
Theory
Setting a classic pizza dough
Kneading technique
Recipes and calculation
Bulking up the dough
Opening the pizza base and topping it
Using a pizza scoop
Baking in a professional pizza oven
Working with various flours
Preparing tasty sauces and toppings
The background and development of pizza
Wheat and flour types used
Recipes and processes
Fermentation and maturation of dough
Determination of water temperature
Equipment operation
Your result:
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You are able to independently bake the tastiest and healthiest pizzas.
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You know everything about a pizza dough from a basic dough to working with an indirect dough such as biga and polish.
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You master the techniques to quickly open and invest a pizza dough during 3 practical days in de Bilt.
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You can process a lot of orders during rush hour because you know the techniques of prebaking.
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You can bake pizzas independently using a pizza shovel.
What is your investment?
You pay 999 euros* (VAT-free for private individuals).
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Your time investment:​
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3 practical course days from 10 a.m. to 4:30 p.m. (3 x on Mondays)
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Theory online
Want to know more? Click here for the course dates. The course continues with a minimum of 3 participants!
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Parking is FREE at our training location in De Bilt.
We are also easily accessible by public transport.
Pizzaiolo PROF
As a baking fan or (catering) professional, do you want to go a step further than just acquiring basic knowledge needed as a pizza baker? Then the ‘Pizzaiolo PROF’ is for you. You will not only learn how to make a classic dough, but also how to prepare pizzas with a preferment (biga and poolish), which will help you make even fluffier and tastier pizzas.
After completing this course, you will be able to bake the tastiest, healthiest pizzas on your own. You do not need any previous knowledge or experience for this course.
Exam option (exam is optional and not required)
You have the option of taking practical and theory exams after completing this course for the Pizza Academy's Pizzaiolo PROF diploma. The theory exam consists of 30 open-ended questions and a practical exam. An online exam training is part of this option.​
What are you learning?
Practice
Theory
Setting a classic pizza dough
Setting an indirect dough (biga + poolish)
Kneading technique
Recipes and calculation
Bulking up the dough
Opening the pizza base and topping it
Using a pizza scoop
Baking in a professional pizza oven
Preparing tasty sauces and toppings
Working with various flours
The background and development of pizza
Wheat and flour types used
Recipes and processes
Fermentation and maturation of dough
Determination of water temperature
Equipment operation
Preparation and cutting techniques
Mise-en-place and mastication
HACCP in practice
Your result:
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You are able to independently bake the tastiest and healthiest pizzas and come up with new recipes.
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You have mastered all the basic techniques and know how to work with indirect dough (biga/polish)
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You can process a lot of orders during rush hour because you know the techniques of prebaking.
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You will learn all techniques in practice during 4 practical days in our pizzeria in de Bilt.
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You can bake pizzas independently using a pizza shovel.
What is your investment?
You pay 1498 euros* (VAT free for private individuals).
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Your time investment:
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4 practical course days from 9 a.m. to 4:30 p.m. (4 x on Mondays).
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3 x theory lessons online
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Examination option:
Pizzaiolo PROF (Pizza Academy diploma)
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1 x online exam training
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1/2 exam day (theory and practical exam)
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Cost: € 250
​​Want to know more? Click here for the course dates. The course continues with a minimum of 3 participants!
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Parking is FREE at our training location in De Bilt.
We are also easily accessible by public transport.
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Pizzaiolo MASTER
Is only the basic knowledge of a (assistant) pizza baker not enough for you? Do you want to go all the way with the aim of baking pizzas independently? And also learn all the ins and outs of the pizza business? Then you choose the pizzaiolo master.
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You will learn all the secrets of baking a healthy, easily digestible pizza.
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You can also take an official exam and then complete the training with the industry-recognised Pizzaiolo SVH-diploma and a Master's diploma from the Pizza Academy. No experience is necessary. This is our most chosen training for professionals who want to become master pizza chefs!
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Exam option (exam is optional and not required)
You have the option of taking practical and theory exams after completing this course for the Pizza Academy's Pizzaiolo MASTER diploma. The theory exam consists of 30 open-ended questions and a practical exam. An online exam training is part of this option.​
What are you learning?
Practice
Theory
Setting a classic pizza dough
Kneading technique
Recipes and calculation
Bulking up the dough
Opening the pizza base and topping it
Using a pizza scoop
Baking in a professional pizza oven
Preparing tasty sauces and toppings
Working with various flours
Biga & poolish dough setting (indirect method)
Sourdough (semi-direct method)
Pizza tasting test
Prebake, preparing large group
Making Pinsa Romana (high hydration pizza)
Preparing focaccia
Making Pinsa Romana (high hydration pizza)
The background and development of pizza
Wheat and flour types used
Recipes and processes
Fermentation and maturation of dough
Determination of water temperature
Equipment operation
Pizzeria business case
Trends in developments
Improving flour types
Enzymes
Measuring instruments and rheology
Mozzarella and tomato
Maillard's reaction and chemical processes
Practical skills assistant chef, such as preparation and cutting techniques
Mise-en-place and mastication
Role-play on how to receive a guest
HACCP in practice
Your result:
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You know all about a highly hydrated dough, the technique that makes pizza a healthy and delicious dish.
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You have mastered all the basic techniques and you know how to bake easily digestible and low-carbohydrate pizzas yourself with highly hydrated dough.
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You will learn all the techniques in practice during 6 practical days in our pizzeria in de Bilt.
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You can process a lot of orders during rush hour because you know the techniques of prebaking.
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You know how to introduce a pizza concept in your business or start a new business.
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You will have access to the online Profs Masterclass in which Marcel will take you through the trends and developments of the next 5 years.
What is your investment?
You pay 1995 euros (VAT-free for private individuals).
Your time investment:​
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6 practical course days from 9 a.m. to 4:30 p.m. (Mondays).
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3 x theory lessons online​
Exam option:​
Master Pizzaiolo (Pizza Academy diploma)
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1 x exam training online
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1/2 exam day (theory and practical exam)
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Cost: € 250
Want to know more? Click here for the course dates.
​The course continues with a minimum of 3 participants!
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Parking is FREE at our training location in De Bilt.
We are also easily accessible by public transport.
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PINSAIOLO, BECOME MAESTRO IN PINSA ROMANA
Pinsa is not pizza! It is a unique product. Top-quality flour and high hydration are the characteristics that make Pinsa Romana a special and innovative product. Its taste, smell and crispiness will make you and your customers love it from the first bite. During this 1-day course, you will discover all the processes and professional techniques to make the original Pinsa Romana.
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Pizza Academy's instructors are highly experienced in making pinsa. Pizza Academy has been a Pinsa school recognised by Maestro Corrado diMarco of Rome since 2013.
What are you learning?
pinsa techniques
Theory
Setting a pinsa dough
Bulging techniques, stretch and fold
Recipes and calculation
Processing wet dough
Opening / stabbing the pinsa
Using a pizza scoop at pinsa
Prebaking and baking
Preparing pinsa with tasty sauces and toppings
Preparing and eating your own pinsa
The background and development of the pinsa
Wheat and flour types used
Recipes and processes
Cold fermentation and ripening of dough
Various pinsa products (sharing, meals, street food)
Equipment needed
Your result:
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You are able to bake the tastiest and healthiest pinsa independently.
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You know all about pinsa dough.
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You have mastered the techniques of bulging (by hand), sticking and topping a pinsa dough.
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You can handle many orders during rush hour because you know the techniques of pre-baking.
What is your investment?
You pay €445 (VAT-free for individuals).
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Your time investment:
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Online theory module with videos and recipes
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1 practical course day from 9 a.m. to 4.30 p.m.
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Cost: € 445
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Want to know more? Click here for course dates.
The course continues with a minimum of 3 participants!
Parking is FREE at our training location in De Bilt.
We are also easily accessible by public transport.
Together with his team, Marcel Losekoot will teach you the tricks of traditional pizza baking. Whether you are a foodie or a catering professional, you can come to us! To help you choose the pizza training that suits you, we have put our course offer in a diagram below:
Do you have questions or want more information? Please contact us. Have a look here for the course dates . Has your passion for making healthy pizzas been rekindled? Then go here to the registration form .
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"In our pizza school and our recently opened pizza studio in Bilthoven, we combine traditional traditions with modern techniques to develop a diversity of different healthy and tasty pizzas." - Marcel Losekoot about his teaching offer in the Bakkerswereld magazine.