Well since you asked here at WMT, besides changing the yeast, the other big things folks seem to do to try to make wines from kits better also include bulk aging (basically not planning to bottle in 8 weeks, more like 6-12 months for a red, allowing the wine to de-gas more naturally while you potentially tweak it with oak or tannin additions based on how it tastes, and otherwise just let time do its work), possible extended maceration if the kit includes grape skins, possibly skipping some or all of the fining agents (works best if you are on board with the long bulk aging), skipping the sorbate unless you planned to back sweeten which you almost never would on a dry red like Dolcetto; also adding oak, tannins, fruit packs, aging in barrels, etc. While the kit you are doing is probably not a "cheap" one the 'tweaking cheap wine kits' thread is full of ideas.
Basically, I was in your shoes late last year, experienced home beer brewer, thought I would do a quick red wine kit just to see how good or bad it could be -- would it measure up to the $10-20 bottles I usually drank for less $? Figured I'd be drinking that first kit by now (RJS Nebbiolo), but no, found this site and am now still bulk aging that very first kit with 4 more kit wines behind it. Doesn't help that the first wine is just a tad sweeter than I'd like - even though gravity got down to 0.992, so I'm trying to do what I can to get it more to my taste.
But honestly, maybe just follow the instructions on the first kit, bottle it in 8 weeks and see if wine making is for you. If it is then dive deep into all the knowledge on this site and elsewhere. But if that first wine is not so great maybe quit while you are ahead? Or try a grape bucket or a Finer Wines kit (the latter are one of the only un-pasteurized kits).