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The Pizza Academy is an industry-recognised training institute and has already inspired hundreds of students to discover their pizza talent. At our pizza school and pizza studio, we combine traditional craftsmanship with modern techniques to create a variety of different healthy and tasty pizzas. 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. "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. View the pizza courses we have in-house here. NEW: Professional course in making Neapolitan pizza PIZZAIOLO BASIC PIZZAIOLO PROF PIZZAIOLO MASTER MAKING NAPOLITAN PIZZA 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! 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: You are able to independently bake the tastiest and healthiest pizzas. You know everything about a pizza dough from a basic dough to working with an indirect dough such as biga and polish. You master the techniques to quickly open and invest a pizza dough during 3 practical days in de Bilt. You can process a lot of orders during rush hour because you know the techniques of prebaking. You can bake pizzas independently using a pizza shovel. What is your investment? You pay 999 euros* (VAT-free for private individuals). Your time investment: 3 practical course days from 10 a.m. to 4:30 p.m. (3 x on Mondays) Theory online Want to know more? Click here for the 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. register here 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: You are able to independently bake the tastiest and healthiest pizzas and come up with new recipes. You have mastered all the basic techniques and know how to work with indirect dough (biga/polish) You can process a lot of orders during rush hour because you know the techniques of prebaking. You will learn all techniques in practice during 4 practical days in our pizzeria in de Bilt. You can bake pizzas independently using a pizza shovel. What is your investment? You pay 1498 euros* (VAT free for private individuals). Your time investment: 4 practical course days from 9 a.m. to 4:30 p.m. (4 x on Mondays). 3 x theory lessons online Examination option: Pizzaiolo PROF (Pizza Academy diploma) 1 x online exam training 1/2 exam day (theory and practical exam) Cost: € 250 Want to know more? Click here for the 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. register here 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. You will learn all the secrets of baking a healthy, easily digestible pizza. 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! 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: You know all about a highly hydrated dough, the technique that makes pizza a healthy and delicious dish. You have mastered all the basic techniques and you know how to bake easily digestible and low-carbohydrate pizzas yourself with highly hydrated dough. You will learn all the techniques in practice during 6 practical days in our pizzeria in de Bilt. You can process a lot of orders during rush hour because you know the techniques of prebaking. You know how to introduce a pizza concept in your business or start a new business. 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: 6 practical course days from 9 a.m. to 4:30 p.m. (Mondays). 3 x theory lessons online Exam option: Master Pizzaiolo (Pizza Academy diploma) 1 x exam training online 1/2 exam day (theory and practical exam) Cost: € 250 Want to know more? Click here for the 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. register here 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 . "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.

The founder of the Pizza Academy, Marcel Losekoot, regularly makes headlines with his mission to put healthy, easily digestible and tasty pizzas on the map in the Netherlands. The media have already published various articles about the pizza educator and the pizza lab in De Bilt. You can read more about it here. In the media Marcel Losekoot is founder of the Pizza Academy and a passionate advocate of healthy, easily digestible and tasty pizzas. His mission to put these pizzas on the menu in the Netherlands, has since been picked up by various media. See on the right how Marcel shares his passion for authentic and tasty Italian pizza in the press. Passionate and con amore ! Article Bakery World PDF Get Inspired Other publications FoodXperience Horecava food inspiration Misset Hospitality Noise in the kitchen food clicks SVH News Misset Hospitality

The only Pizza School in the Netherlands is located in de Bilt. Here we organise workshops for individuals and training courses for professionals.  We also have a Pizza Bakery in Bilthoven where we make thousands of pizzas a day for the catering industry. At the Pizza Academy, we have one ultimate mission: to put healthy and tasty pizzas on the map in the Netherlands. For both the Pizza School and the Bakery, we are desperately looking for people to join our team. Job openings Come and work at the tastiest company in De Bilt! The only Pizza School in the Netherlands is located in de Bilt. Here we organise workshops for individuals and training courses for professionals . We also have a Pizza Bakery in Bilthoven where we make thousands of pizzas a day for the catering industry. At the Pizza Academy, we have one ultimate mission: to put healthy and tasty pizzas on the menu in the Netherlands. For both the Pizza School and Bakery, we are constantly looking for people to join our team. Do you love pizza and do you recognise yourself in one of the job descriptions and would you like to work in Bilt or Bilthoven? Fill in the application form. Assistant pizza chef (production) Pizza baker production Assistant & trainee pizza baker Course supervisor Do you love pizza and do any of the job descriptions above sound like you? Would you like to work in De Bilt or Bilthoven? Please feel free to fill in your details using the form below. We will then get in touch with you. Come and work at the Pizza Academy First name Last name Email address Phone number for whatsapp Birth date * required Number of hours per week available Motivation Desired function File upload CV upload Ondersteund bestand uploaden (max. 15 MB) Send Thanks, we'll get back to you soon! Solliciteren

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

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