Frequently asked questions

The Association of Pizza Chefs is a professional organisation dedicated to promoting the art of pizza making and supporting the interests of pizza chefs in the UK.

You can apply for membership on our website by filling out the membership application form and paying the annual/monthly membership fee.

As a member of the UK Pizza Federation, you will have access to a network of pizza professionals, educational resources, and opportunities for professional development.

The UK Pizza Federation offers a variety of resources for improving your pizza making skills, including workshops, focused group courses, and online classes.

The best flour for making pizza dough is high-protein flour, such as bread flour or Tipo 00 flour.

Making pizza dough from scratch involves mixing flour, water, yeast, salt, and sometimes sugar and oil, and then kneading the dough until it becomes smooth and elastic.

The key to stretching pizza dough without tearing it is to work slowly and gently, using your hands to stretch the dough from the centre outwards.

The best toppings for pizza depend on personal taste, but some popular choices include tomato sauce, mozzarella cheese, pepperoni, mushrooms, onions, and peppers.

To cook pizza in a home oven, preheat the oven to its highest temperature, and then place the pizza on a baking sheet or pizza stone and bake for 10-15 minutes, or until the crust is crispy and the cheese is melted and bubbly.

Leftover pizza should be stored in the refrigerator in an airtight container or wrapped in plastic wrap. It can also be frozen for longer storage.

To make a gluten-free pizza crust, use a gluten-free flour blend and add xanthan gum to help bind the dough together.

The best way to reheat pizza is to place it in a preheated oven or toaster oven at 350°F for 10-15 minutes, or until the crust is crispy and the cheese is melted.

To make a vegan pizza, use vegan cheese and toppings such as vegetables, fruits, and plant-based proteins.