Soon-to-open food hall House of Social has announced the final kitchen joining its five-strong line-up ahead of doors opening this August.
Called Dough Religion, it’s a pizza and NY-style deli collaboration between chef Chris Edwards – known for his lockdown-born canal boat pizzeria The Waltzing Matilda – and House of Social’s Jake Atkinson.
Originally slinging pizzas from a floating wood-fired oven, Edwards now brings his dough to dry land with a new hybrid style that blends the chew and crisp of New York pies with the soft centre of the classic Neapolitan.
“This dough’s been years in the making – tested, tweaked, and obsessively perfected,” said Chris. “We’re focusing on long fermentation and the best flour available to really maximise the dough.”
Dough Religion will serve up 18-inch pizzas by the slice or whole, with toppings ranging from burrata and vodka sauce to Italian meats and locally sourced produce. Alongside the pizza, the menu will feature a range of subs, bagels and rotating baked goods — including fried chicken caesar hoagies and towering slabs of cheesecake.
“The boat was magic, but it had its limits,” Chris added. “With Dough Religion, we’ve got the space, the kit, and the crew to go all in. This isn’t going to be your traditional pizza place – it’s bold, loud, and built to share.”
The arrival of Dough Religion completes the kitchen lineup for House of Social, which will open up on Coleman Street, behind HOME, next month.
Also on the kitchen roster are Indian veterans Mughli, burgers by Burger & Beyond, Hong Kong deliciousness from Choi Wan and Mexican-inspired, Manc-executed OK Taqueria.
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