Pizza Science and the Evolution of Restaurant Hospitality w/ Tim Maides (Dolomiti)

Few people in Omaha's restaurant scene are more fun to chat with than Tim Maides, the co-owner of Dolomiti, and unpacking his brain on pizza is a true delight. We nerd out on ovens a dough a bit, but we also talk a lot about Dolomiti's approach to treating guests and how expectations, from both restaurant and guest, can affect a dining experience. This is a fun one, and very educational!

🍕 Dolomiti Pizza

🌐 https://www.pizzadolomiti.com/

This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠! 

Timestamps:

00:00 – What Makes a Great Restaurant? Tim's Three-Pillar Philosophy

01:38 – Why Dolomiti Doesn't Follow Traditional Pizza Rules

10:45 – Inside Dolomiti's Giant Italian Pizza Oven

14:03 – The Sourdough & Semolina Dough That Makes Dolomiti Different

16:08 – Why There Isn't One "Right" Kind of Pizza

18:55 – The Panuzzo: Pizza Dough Gets a Whole New Life

23:52 – The Biggest Lesson Hospitality Taught Tim