From the canal to the kitchen. Dough Religion is making big waves in Manchester’s pizza scene. Pun intended.

These guys are serving up a slice of heaven in our hallowed Food Hall, here at House of Social.

We’re talking colossal 14″ and 18″ New York style pizzas, hot from the oven and heavy with the holiest of toppings. Fan favourites include Buffalo Chicken, Saint Pep, and the widely worshipped Swagman, which catapulted Dough Religion to ‘Highly Commended’ status at the 2025 PAPA Pizza of the Year Industry Awards.

We caught up with flour-handed founder, Chris Edwards, to learn more about the genesis behind Dough Religion.

Discover about his unique backstory, the rising of his prayerful pizzeria, and his advice for aspiring students and business owners in Manchester.

Did you always want to sling slices?

Chris: Making pizza was actually never my dream. I started off as a chef, which was my dream.

I worked in a lot of cool fine dining places. I went to New Zealand and did some cooking over there, and then when I came back to the UK, lockdown hit. Everyone was furloughed. But me and my family are workaholics, so we managed to find a way around it.

It’s how we came up with the idea of The Waltzing Matilda boat.  

That brings us nicely into my next question. Your first business was called The Waltzing Matilda, the UK’s first family-run floating pizzeria. How does a kitchen on flat ground compare to the canal?

Chris: The Waltzing Matilda boat was a very different concept.

We were on a small canal barge with about one-square-meter of space to work in. Now we have a bit more room and much better equipment. In fact, we’ve actually got one of the best mixers in the UK.

Being on dry land must feel a lot more stable, I bet?

Chris: Definitely.

Every time I pulled out the pizza paddle, I used to smack my dad on my head because it was that tight. Even though the kitchens are small here, it’s still much roomier than the boat.

Being on land means we can just really push the quality of a product which we couldn’t do on the boat. So that’s what we’re doing now – using the best chefs, flours, and equipment.  

You came “highly commended” in the PAPA Pizza Chef of the Year competition last year. Can you tell us what’s so holy about your dough? What’s the secret?

Chris: I mean, it’s not too secret.

We use top quality ingredients and that really shows in the final product. We use Petra flours which are some of the top flours from Italy and Marzano tomatoes which are, again, some of the best from Italy. It’s all about using good ingredients, and the rest is easy.

 

What’s your favourite pizza?

Chris: Funnily enough, I don’t actually eat much pizza anymore. When you’re working with pizza as much as I am, you do tend to look for other options.

But I do like a wacky pizza, like the Fried Chicken and Waffle pizza from Crazy Pedro. It’s funky, salty and perfect after a few drinks. It is brilliant.  

How would you describe Dough Religion in three words?

Chris: Bold, innovative and exciting.  

Why did Dough Religion choose House of Social as its home?

Chris: Manchester’s where I’m born and bred, so there’s nowhere else I would start a kitchen.

Plus, there are so many other good vendors here. We’re starting out fresh, so it’s going to be around people with loads of experience.

There’s not one bad kitchen in House of social, you know. I think I’ve gained about ten kilograms since starting here because the food’s just that good!  

What’s your advice to businesses trying to make their mark in Manchester?

Chris: Try and be a bit different.

There are so many places opening and closing every week in Manchester. It’s not an easy crowd at the moment, so try and be innovative.

Don’t get stagnant. Keep changing your offer and improving as well.



Want to try Chris’ sacred slices for yourself? Check out Dough Religion’s menu, and head down to House of Social to experience the holiness first-hand.

Your faith won’t be misplaced.