Biverò Pizza Academy

Name: Biverò Pizza Academy
Address: Imminkstraat 8, Florence, 3958CG, IT
Telephone: +31682792833

Casa
Italia
Florence
Biverò Pizza Academy

My name is Massimiliano, and my mission is to bring the true Italian pizza everywhere.

I offer consulting for new pizzerias, staff training, and support in creating an authentic, high-quality product.

27/05/2026

www.pizzaflorentino.be

Six years ago, Ellen from Florentino Pizza was a student at Bivero Pizza Academy. Since then, we have always stayed in touch, and recently she invited me to visit her business and collaborate on adding some new pizzas to the menu.

I am truly proud of what she has built over the years: today Florentino Pizza operates three pizza food trucks, along with a central production location where all doughs and ingredients are prepared with great organization and professionalism.

Congratulations, Ellen, for your passion, dedication, and impressive growth. Seeing former students achieve such success is one of the greatest satisfactions in our profession.

Wishing you and the entire Florentino Pizza team continued success for the future .

www.pizzamassi.com

16/05/2026

Another successful pizzeria has opened its doors thanks to Pizzamassi.com — Zaza Pizza & Co. in Salou.

A special thank you to Gaspar, one of the owners and pizzaiolos behind this exciting project. What impressed me most about Gaspar was his incredible ability to learn, improve, and absorb every detail of the craft. Without a doubt, he is one of the best students I have had in my entire career.

Zaza Pizza & Co. offers an original and highly competitive concept: a premium-quality 40 cm pizza made with carefully selected ingredients, combined with excellent value for money.

Seeing new businesses grow with passion, dedication, and professional training is one of the most rewarding parts of my work as a freelance pizza consultant and trainer.

Wishing the entire team at Zaza Pizza & Co. great success and a future full of achievements.

11/05/2026

Can the Neapolitan “schiaffo” stretching technique really be learned in just a few hours?

Yes — when the student is talented, motivated, and willing to learn, and the teacher has the experience and ability to transmit the right technique.
Pizza making is not only about ingredients and recipes; it is also about gestures, sensitivity, timing, and passion.
The Neapolitan “schiaffo” technique requires coordination, confidence, and respect for the dough, but with the right guidance, significant progress can be achieved in a very short time.
This traditional technique was also developed with a very practical purpose: to remove as much excess flour as possible from the dough before baking. In a wood-fired oven reaching extremely high temperatures, leftover flour can easily burn, creating bitterness and compromising the final quality of the pizza.
A great teacher does not only demonstrate a movement — he helps the student understand the logic behind every action, transforming technique into craftsmanship.

05/05/2026

“Master or student? Take a look at this Neapolitan pizza made by my student after just 8 hours of training. Exceptional work — from both the student and the instructor.

After a 2-month break due to a clavicle injury, which was a difficult moment for my professional journey, I’m finally back to teaching and working again.

This course took place at De Pizza Academy, De Bilt, and the satisfaction of seeing these results after just one day of training rewards all the effort and perseverance.

Grateful to be back doing what I love.

23/01/2026

We're taking a look back at the fantastic final of the Dutch Pizza Baking Championship on January 13th at the Horecava RAI Amsterdam. 🍕

We congratulate the winner once again, 🏆Paolo Contadini of De Proeftuin Hoenderloo, and of course also Orazio Invernale of LOLO BREDA for second place and Ferdinando dal Mas of Giorgio Rosa Den Haag for third place❗.

In addition to the "De Lekkerste Westrijdste" competitions, Pizza Profs would also like to thank jury members Vincenzo Onnembo of nNea Pizza in Amsterdam, Simon Giaccotto of Viva la Pizza, Massimiliano Crocetti of pizzamassi.com and Pizza Chef Marco Greco of -Zero Amsterdam.

❗The Pizza Profs platform is supported by the following partners:
SVO food training provider NordCap Nederland NOVITALIA
The Pizza Academy Mutti Pomodoro Il Giornale ZAKEN Krant.

05/01/2026

The Magic of the Wood-Fired Oven

It had been a long time since I last worked with a wood-fired oven. Yet, from the very first pizza I placed inside, I fell in love all over again.
The romance of the flame, the warm glow and colors dancing within the oven—these are sensations that simply cannot be replicated.

The ability to cook using the different temperature zones inside the oven, combined with the hands-on interaction of moving the pizzas, lifting them closer to the flame to finish the top, makes every single pizza truly unique. Each one becomes the result of instinct, experience, and moment-by-moment decisions.

Many believe that it is the aroma of the wood that elevates the quality of a wood-fired pizza. In reality, this is a misconception. The true difference lies in the moisture contained within the wood itself. As the wood burns, this moisture is released into the oven, creating the ideal level of humidity for the dough to develop properly during baking.

This is precisely why professional bakery ovens are equipped with integrated steam systems: humidity is not a detail—it is a fundamental element of quality.

The wood-fired oven is not just a tool. It is a living environment, where fire, air, moisture, and craftsmanship come together to create something timeless.

21/12/2025

With this post, I would like to clarify that I have no professional or personal connection with Pizzeria ZeroZero in Florence.

I left the company several years ago, when I moved to the Netherlands, at which time my school, Bivero Pizza Academy, also ceased its activity.
My brother remained in the company, and this kept me emotionally connected to ZeroZero.

Now that my brother has also left the pizzeria, I have no involvement whatsoever, and any association of my name with Pizzeria ZeroZero should be considered incorrect.

I managed ZeroZero for 17 years. It gave me many satisfactions, as well as invaluable professional lessons.
I have traveled the world helping pizzerias, and I can honestly say that I have never found a pizzeria like ZeroZero:
many different dough types, many styles of pizza, a very complex operation, and a high volume of pizzas produced in a very short time.

Thanks to this experience, today I find it easy to work in any pizzeria environment.

Indirizzo

Imminkstraat 8
Florence
3958CG

Telefono

+31682792833

Sito Web

http://pizzamassi.com/

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