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Register and book your pizzaiolo BASIC, PROF or MASTER course here. You will receive confirmation of your registration with further details. Book the workshop Pizza baker in 1 day For the online BASIC course, click here > Online BASIC Pizzaiolo BASIC May-June 2026 Learn all the secrets of pizza making in 3 weeks. Starts Jun 1 999 euros €999 Loading availability... Loading availability... Book Now Pizzaiolo BASIS Oct-Nov 2026 Learn all the secrets of pizza making in 3 weeks. Starts Oct 12 999 euros €999 Loading availability... Loading availability... Book Now Pizzaiolo PROF May-June 2026 Become a certified pizza chef in 6 weeks Starts Jun 1 1,498 euros €1,498 Loading availability... Loading availability... Book Now Pizzaiolo PROF Oct-Nov 2026 Become a certified pizza chef in 4 weeks Starts Oct 12 1,498 euros €1,498 Loading availability... Loading availability... Book Now Pizzaiolo MASTER May-June 2026 Become a certified pizza chef in 6 weeks Starts Jun 1 1,995 euros €1,995 Loading availability... Loading availability... Book Now Pizzaiolo MASTER Oct-Nov 2026 Become a certified pizza chef in 6 weeks Starts Oct 12 1,995 euros €1,995 Loading availability... Loading availability... Book Now

Welcome! Make your choice here: for training courses & workshops go directly to the Pizza Academy website. For pizza bases, pinsana, focaccia and more, go directly to the Pizza Academy Bakery website. Training & Workshops > To the Pizza Academy! Click here Pizza bases, Pinsana, Focaccia & more > To the Pinsana! Click here WELCOME WELCOME WELCOME WELCOME

The Pizza Academy aims to make pizza in the Netherlands tastier, healthier and more accessible. Not only within the Dutch hotel and catering sector, but also in the retail channel, the product pizza can be given the same 'upgrade' as coffee, chips and hamburgers have experienced in recent years. About us Master pizza bakers with a mission At the Pizza Academy we have 1 ultimate mission: to put healthy and tasty pizzas on the menu in the Netherlands. We do this by training and coaching professionals in the hospitality industry, catering and retail. We like to take consumers who are foodies, hobby bakers or pizza fans into the magical world of authentic Italian pizza. Our founder Marcel Losekoot and his team from the Pizza Academy are completely at home in this. Making pizza is a way of life for us and we are all pizzaiolo masters or master pizza bakers. The Pizza Academy is also affiliated with the Good in Food Academy in Italy and Moretti Lab . Together with other pizza instructors, we are committed to a healthy future of the pizza industry in the world. In the Netherlands, the Pizza Academy is also the first and only SVH sector recognized pizza trainer. Training and advising Since the start of our pizza school in 2012, hundreds of students have learned the art of pizza baking. Many are now pizza professionals: they work as a professional pizza baker or run their own pizzeria. In addition, many entrepreneurs in the hospitality industry, bakery and retail have been able to train and advise on their concept, branding and recipe development. For various clients we make custom products such as dough, pizza balls and other pre-baked (prebaked) products. About Marcel Losekoot Social, entrepreneurial, pioneer and innovator. That is Marcel Losekoot in full. Until 2010, this pizza lover was director of business development and innovator in business for many years in both the profit and non-profit sector. In 2012, he took the step towards his ultimate mission: to put healthy, tasty pizza on the menu and help others to become successful in the pizza industry. He turned his passion for authentic Italian pizza into his profession. He started his Pizza Academy in Utrecht. The school has since moved to a larger location in de Bilt. In addition, Marcel has the pizza studio. There, Marcel develops new recipes and, with his team, he bakes fantastic bases for catering and catering companies. Marcel is the only pizza instructor of Dutch descent who was trained in Italy. Marcels' passion lies in the development of healthy and tasty pizza bases and innovation. In addition, he transfers his knowledge as a pizzaiolo master with great enthusiasm and con amore to professionals and interested hobby bakers, foodies and everyone who loves pizza. Timeline Pizza Academy 2012 : Marcel (Mars) Losekoot starts Pizza Academy. 2019 : The Pizza Academy is the first SVH-certified pizza training course in the Netherlands. 2015 : Marcel Losekoot wins the prize for 'The healthiest pizza in the Netherlands' for his pizza bases at the Horecava in Amsterdam. 2021 : Marcel Losekoot takes the initiative to start Pizza Profs together with a number of partners. This is an online platform with its own community for all professional pizza bakers in the Netherlands. 2016 : Marcel Losekoot receives the prize for 'The tastiest pizza in the Netherlands' for his pizza bases at the Horecava in Amsterdam. 2021/2022 : Marcel Losekoot organizes the National Championship pizza baking for pizza professionals at the Horecava 2022 in Amsterdam. 2023 : PizzaProfs organizes the National Pizza Baking Championship for pizza professionals at the Horecava 2023 in Amsterdam. Meet our team Marcel Losekoot Owner Pizza Academy and founder of Pizza Profs. More Salvatore Germana Born Italian, sublime pizzaiolo and master trainer. More Martin Steehouwer Master trainer and SVH examiner of the Pizza Academy. More They are all experts in pizza: the team members and instructors of the Pizza Academy. They are all trained as pizzaiolo masters in Italy and have their own specialism. Would you like to brainstorm with us or do you have a question? Please contact us!

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. 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. 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 Making a pinsa dough Bulging techniques, stretch and fold Recipes and calculation Working with wet dough Opening / inserting the pinsa Using a pizza peel at pinsa Prebaking and baking Preparing pinsa with tasty sauces and toppings The background and development of the pinsa The background and development of the pinsa Types of wheat and flour used Recipes and processes Cold fermentation and dough ripening Various pinsa products (sharing, meals, street food) Required equipment Your result: You are able to bake the tastiest and healthiest pinsa independently. You know all about pinsa dough. You have mastered the techniques of bulging (by hand), sticking and topping a pinsa dough. 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). Your time investment: Online theory module with videos and recipes 1 practical course day from 9 a.m. to 4.30 p.m. Cost: € 445 Want to know more? Click here for course dates . Parking is FREE at our training location in De Bilt. We are also easily accessible by public transport. register here Do you have a question? We call you First name Phone number Continue