Michael Olson, The American’s new executive chef, is no stranger to the iconic special events venue. After serving as The American’s chef tournant during the early years of his career, he’s back as executive chef.
“Returning to the historic American has always been a goal for me,” says Olson. “I’m so excited to continue the tradition of elevated culinary experiences for our clientele. I look forward to bringing back the longstanding Friends of James Beard Benefit Dinner and chef collaboration special events, all part of The American Concept Series, in the near future.”
Olson started his career as a short-order cook in Lawrence while attending the University of Kansas before he began his formal training at the Culinary Academy of Johnson County. After working in the kitchen at The American, he left for Houston where he served at several Gordon Ramsay restaurants. Then he returned to Kansas City, where he’s served in various culinary roles with Sporting KC, Louie’s Wine Dive, and Loews Kansas City.
Olson describes his cooking style as subtle, with deep flavors inspired by his Italian roots and Asian cuisine. He’s sharing his recipe for artisan pizza dough to give Kansas Citians a peek at his style. The recipe is an earthy tasting sourdough and focaccia mix.
“I wanted to share something accessible. A lot of people started making bread during the pandemic, so this gives them something they’re familiar with,” he says. “It’s a very simple recipe with six ingredients, but the flavors that develop give the dough a depth I try to pull out in all my food—simple yet complex.”
Chef Olson’s Artisan Pizza Dough
Ingredients
- 500 grams all-purpose flour
- 320 grams water
- 30 grams extra-virgin olive oil
- 5.5 grams instant yeast
- 11 grams fine sea salt
Equipment
- Scale that measures half grams.
- Stand mixer
- Digital or instant thermometer
Instructions
Gather and measure out all ingredients. Heat water in microwave for about 20 seconds, or stovetop in a small pan until it reaches 110 F. Mix yeast with water and let sit at room temperature for about an hour—this will help speed up the fermentation period so it can rest in the refrigerator overnight to use the next day, or if you’re in a hurry it can be used for dinner but will not have full flavor.
In the stand mixer bowl, add the flour, salt, sugar, oil, and the water and yeast mixture. With the dough hook mix the dough on low speed for 10 minutes, using a rubber spatula to scrape the sides. Increase the mixer speed to medium and mix for another 10 minutes. Cover with a damp kitchen towel or loose plastic so it can breathe and let rest for 10 minutes. The last mixing will be 10 more minutes on low speed. When finished the dough should pull and be elastic but not tear.
Remove dough from bowl and place in a container rubbed with oil to prevent sticking. Let rest at room temperature for about one hour then place in refrigerator overnight for best results. In the morning split dough into five equal pieces and roll to desired shape.
Top with desired toppings, bake, and enjoy.
For pizza: use an oven safe pizza stone bake at 500 F for 10-12 minutes.
*note if making into bread cook until internal temperature reaches 210 F.
Chef’s Tip: Try smoked brisket with some gorgonzola blue cheese and roasted grapes with thinly sliced serrano chilies and Saba or a nice balsamic reduction. Garnish with baby arugula.