Inside Dolomiti Pizzeria & Enoteca: Sourdough Science, Northern Italian Style, & Local Farms | Ep 83

From the lush gardens of Switzerland to the high-stakes kitchens of California and five-star resorts tucked into the Italian Alps, the path to great pizza is rarely a straight line 🍕.In this episode of the Pizza Story Podcast, host Erica D'Arcangelo steps inside the lively, aromatic dining room of Dolomiti Pizzeria & Enoteca in Omaha’s Millwork Commons. Joined by co-founder and executive chef Tim Maides, they break down how a childhood spent picking fresh lettuce with a Swiss grandmother and years of fine-dining experience eventually transformed into one of the Midwest's most unique pizza destinations ❤️.Tim takes us back to his time working outside Bolzano, Italy, at a mountain resort surrounded by the towering, breathtaking peaks of the Dolomites, the legendary mountain range in Northern Italy that gave the pizzeria its name 🇮🇹 . Away from the classic Neapolitan hubs of the south, he fell in love with a regional, mountain-influenced "Northern Italian tavern style" pizza. A crispier, lighter, and more versatile style that captured the spirit of the Alpine landscape and stayed with him long after returning to the States.After two years of relentless sourdough experimentation, fine-tuning dough hydration, and adding durum semolina flour for a distinct golden hue and crackery bite, Dolomiti was born to showcase that Alpine heritage. Driven by a chef's mindset rather than rigid tradition, Tim shares how he builds relationships with local Nebraska farmers to showcase hyper-seasonal ingredients, from viral local peach pizzas layered with smoky speck and 10-year aged balsamic, to roasted sweet corn topped with goat cheese and shishito peppers.Tune in for an inspiring conversation about family heritage, the art of sourdough science, the vintage pistachio-green oven at the heart of their space, and how a little slice of Northern Italy found its perfect home in Omaha.🎙 Episode Highlights✅ 00:00 – Live from Dolomiti: Capturing the sounds and energy of the pizzeria floor.✅00:56 – From Switzerland to Omaha: Tim’s culinary roots and journey from dishwasher to executive chef.✅ 03:38 – The Dolomites Connection: Naming the shop after Northern Italy's mountain range and discovering Alpine tavern-style pizza.✅ 06:04 – Mastering the Crust: Two years of sourdough science, bread failures, and the addition of semolina flour.✅ 07:09 – Farmers & Flavor: Crafting hyper-seasonal specials with local peaches, roasted sweet corn, and artisan cheeses.✅ 10:47 – The Pistachio Oven: Blending Neapolitan sauce with unique bakes inside a custom vintage oven.✅ 20:28 – The Enoteca Experience: Crafting seasonal cocktails, curated wine lists, and welcoming late-night guests.🔗 Connect with Dolomiti Pizzeria & EnotecaInstagram: @theitalianontour@millworkcommonshttps://www.facebook.com/dolomitipizzeria 🎧 If you enjoyed this episode, don't forget to like, subscribe, and leave a comment below about the Dolomites or Dolomiti Pizzeria & Enoteca!🍕🇮🇹 About the PodcastStep behind the counter and into the craft with the people who turned a passion for pizza into a lifestyle. From local artisans and celebrities to legendary pizzerias keeping Italian culture alive, we're sharing the untold stories, deep-rooted traditions, and authentic history behind the best pies in the world, one slice at a time.Website: https://www.astoryaboutpizza.com/ Substack: https://substack.com/@astoryaboutpizza Instagram: https://www.instagram.com/astoryaboutpizza/ TikTok: https://www.tiktok.com/@storyaboutpizza YouTube: https://www.youtube.com/@AStoryAboutPizza A Story About Pizza Book: https://www.amazon.com/Story-About-Pizza-Erica-DArcangelo/dp/1917116993 Pietro’s Pizza Children’s Book: https://www.amazon.com/Pietros-Pizza-Story-About/dp/B0DTYZ15WB/ Pietro’s Pizza Toppings Children’s Book: https://www.amazon.com/dp/B0FJM15W22/ref=tmm_pap_swatch_0Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/