Dolomiti Brings Wood-Fired Sourdough Pizza to Omaha

A dark, crisp underside on a fresh sourdough crust is a fine place to begin at Dolomiti. In Omaha’s Millwork Commons building, this polished neighborhood pizzeria turns out wood-fired pies with a light chew, a little blistered char and enough structure to carry both familiar toppings and more unexpected combinations.

The room offers a welcome change of pace from a bare-bones pizza counter. It is warm, decorated and comfortably lit, mixing old-school touches with a modern finish. Lunch with friends can be as natural here as a lingering dinner over cocktails, and the restaurant has the relaxed but put-together mood that suits a date night without making an ordinary Tuesday feel overdressed.

Dolomiti’s pizza program starts with fresh sourdough, then puts the dough through the high heat of a wood-fired oven. The result is a crust with a crisp outer edge and notable char beneath, while the center stays lighter than the heavy, overworked pizza slices many of us know too well.

That char is not just decoration. It gives the pie a toasted, faintly smoky edge that plays well with salty cured meats, creamy cheese and vegetables. The pizzas arrive cooked to order, and staff can help walk diners through the menu and talk about the oven if the different combinations need a little decoding.

The pies are relatively modest in size, which encourages a good table habit: order more than one, put them in the middle, and compare notes. A pair of pizzas plus an appetizer can make a very agreeable shared meal.

A Margherita is still a useful measure of a pizza kitchen, and Dolomiti’s version keeps the three essential elements in balance: sauce, cheese and crust. It is the uncomplicated choice for someone who wants to pay attention to the dough rather than chase a long list of toppings.

Then there is the Patata, a pizza that puts potato front and center. Potato on pizza can sound like a dare until you have a properly made one; here it is one of the menu choices that keeps coming up in conversation. It gives the pie a hearty, comforting character without abandoning the crispness of the crust.

The Prosciutto brings a salty-sweet contrast that suits the wood-fired format especially well. Mortadella also appears in a frequently mentioned special, offering another route for diners drawn to the cured-meat side of the menu.

The Rustica makes room for broccoli, a topping that can be far more convincing once it meets heat, cheese and a charred crust. Other choices have included sausage, pepperoni, halal pepperoni, Zucca and a white-style pizza, giving a mixed group plenty of directions to take.

The Zucca has been enjoyed even with an onion omission, a small indication that these pies are not so rigidly composed that a diner cannot make a simple adjustment. Crisp and cheesy remains the goal.

Pizza may take center stage, but it does not need to carry the entire meal. Dolomiti’s starters include burrata, calamari and white bean hummus, making it easy to begin with a few plates before the pies arrive.

The burrata is a particularly appealing choice for a sharing table. Its soft, rich presence gives the meal a more leisurely opening, especially when several pizzas are on the way and nobody wants to rush the first bite.

Parmesan and herb frites provide a more casual side route—crispy potatoes, cheese and herbs are hard to argue with. They also make a useful bridge between an appetizer round and the first pizza, particularly at a longer dinner.

For something brighter, the Citrus Beet Salad brings a fresh, colorful counterpoint to all that dough and cheese. Vegetable-topped pizzas and salads give the menu several vegetarian-friendly options without treating them as an afterthought.

The drinks list follows the food’s Italian-leaning direction, with spritzes, wine and other adult beverages alongside cocktails. A Bella Donna has a balanced, refreshing profile, the sort of drink that can sit comfortably beside a salty prosciutto pie or a lighter salad.

Dessert deserves a little planning here. Tiramisu is on hand for the classic finish, but the pistachio crème brûlée is a standout. The combination of pistachio and crackling brûléed sugar gives the meal a more distinctive final course than the usual quick scoop of gelato.

It is worth leaving room rather than treating dessert as an ambitious afterthought. A table that has shared appetizers and multiple pies can still make a case for passing around one more spoon.

Dolomiti has enough range for a midday stop, a casual dinner or a more deliberate evening out. The wood-fired pizzas suit a fast lunch, while cocktails, starters and dessert give a dinner reservation more shape.

Indoor seating has the restaurant’s warmly lit, atmospheric look, while outdoor patio or terrace seating offers another option when it is available. The dining room can become lively during busier periods, which adds energy but may make quieter conversation easier at off-peak times.

For a meal at home, online takeout ordering and pickup are available. The pizza format travels naturally, though a table meal has the advantage of serving the crust straight from the oven, when its crisp edges are at their best.

Reservations are accepted and recommended, though the restaurant may accommodate walk-ins when space allows. That is helpful to know for an evening visit, especially if the plan involves settling in for appetizers, drinks and dessert rather than a quick slice.

Parking near the restaurant can take some patience. Building in a little extra time for finding a spot and walking over keeps the meal from beginning with unnecessary circling.