How can I get a takeaway style pizza base?
For a chewy pizza base, use bread flour.  Do not use oil.  Bread flour has a higher protein content that will help gluten form.  Gluten makes the connections that keep dough together.  Fat inhibits gluten formation.  

A recipe of just water, flour, salt, and yeast mixed, kneaded, allowed to rise until doubled, and then rolled out will get you what you want.  Make sure to roll out quite thin.  Preheat your oven absolutely as high as it goes with a stone inside.  Put your toppings on maximum one minute before they go into the oven so that the sauce does not make your dough soft.  Place pizza on preheated pizza stone - cooking time at high temperatures will be quite short (max 10 minutes).