Belgium Pizza School

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België
Zwijndrecht
Belgium Pizza School

Beheers de kunst van authentieke pizza! Van beginner tot pro, onze praktijkgerichte cursussen en workshops onthullen de geheimen van ambachtelijk pizza maken.

Ideaal voor professionals, pizzaliefhebbers, grote groepen en teambuildings! 🍕🎓

07/05/2026

🍕 Your team deserves more than a dinner out.

At the Belgium Pizza School, every colleague turns into a pizzaiolo for a day! Hands in dough, stories shared, and a meal everyone made together. The perfect team building that actually builds something.

📩 Contact us for a free quote!

05/03/2026

Today we gonna explain B**a.
**a

02/03/2026

Thank you for 1000 followers on Instagram, we really appreciate it! 🍕🫶

#1000

01/03/2026

Problem at using peel? Keep calm and watch the tutorial!

24/02/2026

Heb jij het opbollen al onder de knie? 🍕

22/02/2026

Fresh yeast or dry yeast? Do you know the differences?

10/02/2026

Kan je lekkere pizza’s maken met diepvriesdeeg? Jij bepaalt! 😬🍕

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08/02/2026

24 vs 240 hours of fermenting! What do you think the biggest difference is and which one do you prefer? 🍕🕦

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06/02/2026

HAND MIXING: Limits + Tips & Tricks ✋🍞

Hand mixing can make great dough, but you rely more on ⏳ time and technique than on machine energy ⚙️.
Main limits:
• Consistency can vary 📉📈
• High hydration 💧 is harder to control
• Gluten development is usually slower 🧬

Tips that really help:
✅ Autolyse (flour + water rest) ⏸️ → better hydration + less stickiness
✅ Stretch & folds 🔁 → strength without overworking
✅ Wet hands 💧 or lightly floured bench 🌾 → cleaner handling
✅ Control dough temperature 🌡️ → warm dough = stickier, cool dough = easier
Takeaway: with hand mixing, don’t fight the dough—use rests + folds and you’ll get structure and control.

04/02/2026

WOOD-FIRED PIZZA: Myths vs Reality 🔥

Wood-fired ovens are not “magic” ovens. The real difference is 🧠 heat management, not just the fact that there is wood.
❌ Myth: “Wood always gives a smoky flavor.”
✅ Reality: if the oven is well-managed, pizza bakes mainly with radiant heat ☀️ and clean airflow 🌬️—so smoke flavor is minimal.
Key points:
• Floor heat 🧱 controls the bottom (too hot = burnt, too cold = pale)
• Dome heat ☀️ drives oven spring and fast baking
• Clean combustion 🔥 + good airflow 🌬️ = better taste and fewer issues.

Takeaway: master flame position and temperature stability = better pizza every time.

Adres

Zandstraat 17
Zwijndrecht
2070

Telefoon

+32484151929

Website

http://www.belgiumpizzaschool.be/

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