Dough Pizza Kitchen: lunchtime specials well worth the dough

Last week was our first visit to the re-opened Dough after severe flooding in September caused major structural damage and forced the restaurant to close. The site on the corner of Thomas Street and High Street has been beautifully restored, returning to its former airy and relaxed self with generous dining space over two floors and theatre-style open kitchen.

Well known for its gluten-free, dairy-free and wholewheat pizzas, their doughs cater for all dietary requirements and are all are made on site. As well as a new menu following the relaunch, Dough now offer fortnightly specials created by different members of the kitchen team, giving them a chance to showcase their talents. The most popular dishes often make the next menu.

We went along during half-term as it’s a great family-friendly place, and comes complete with children’s menu for younger kids offering a drink, main course and ice cream for just £6.

Our ten-year-olds wanted to order off the main menu as they’ve reached an age where the crayons and fun pack are met with an embarrassed grin and only iPads and iPhones will do. Luckily there’s a good mix of classic and modern (i.e. quirky) pizzas to keep everyone happy.

Garlic Dough Dippers (£4.50) with added mozzarella cheese (60p) kept our hunger at bay while we decided what to eat. And what great, stringy, garlicky, cheesy balls they are. And new starters Cajun Prawns & N’duja Focaccia (£6.95) finished with guacamole and lemon oil, and Fig & Duck Salad (£6) hit the spot too.

The specials were created by sous chef Erika. We tried her Linguini Puttanesca (£8) with classic tomato sauce, olives, anchovies and capers and have a feeling this one might make the new menu.

To the main event then, the pizzas themselves. Piccante Classic Pizza (£9.90) is just that. Great dough – not too thick or thin – signature tomato sauce and covered with salami, prosciutto, chorizo, fresh chillis and basil. Lovely.

And for something a bit more out there, we tried the English Breakfast Pizza (£10) which might not sound like it would work, but surprisingly does. We especially loved the butchers’ choice sausages and free range egg on this one. We also heard last week’s special Steak & Peppercorn Sauce Pizza (£10.50) was a big hit.

It’s nice to see some interesting wine blends on the menu for the grown-ups including Stellar Running Duck Fairtrade Organic Chenin Blanc/ Sauvignon Blanc (£5.25 175ml) from the Western Cape of South Africa, and a Chilean Ochre Mountain Fairtrade Merlot Carmenere (£4.70 175ml).

Desserts are not for the faint-hearted so the kids will love them. Ours ate Triple Cookie Ice-Cream Sandwich (£4.75) and Dough Sundae (£4.80) which kept them happy for the next few days.

Now in its ninth year, Dough manages to balance classic best-selling pizzas with some new, innovative and fun ideas. It’s great to see one of our Northern Quarter favourites back in full swing offering both great value and quality products. The two don’t always go hand in hand. And fingers crossed for Erika and her specials.

www.doughpizzakitchen.co.uk