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 & Enoteca Instagram: @theitalianontour @millworkcommons https://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 Podcast Step 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\_0 Pietro’s Italian Christmas: https://www.amazon.com/Pietros-Italian-Christmas-Erica-DArcangelo/dp/B0G2GQX78W/