Hand Tossed Pizza

georgehirsch October 22, 2026

Everyone loves a great pizza, and there is nothing better than hot right out of your own oven. When it comes to making any pizza, let imagination and the season rule your toppings. I love changing up the pizza according to the season. And if you are up to expanding your hand-tossed style, take the dough to the grill for an added fire-roasted flavor.

mini grape tomatoes, caramelized fennel + onion, sopressata and stilton — *mini grape tomatoes, caramelized fennel, onion, sopressata + stilton*

Hand Tossed Pizza

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Makes enough for 2-3 pizzas

1 teaspoon active dry yeast

1/4 cup warm water (between 105 and 115 degrees F)

1 teaspoon sugar

3 1/2 cups bread flour

1/4teaspoon salt

3/4 cup warm water

1 Tablespoon olive oil

In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface.

Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky.

The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation.

Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours or overnight.

- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed.

- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough.

Mix Dough and place in a bowl lightly oiled with olive oil. Cover loosely with a towel or plastic wrap. Place in refrigerator overnight.

Next day, pre heat oven to 475 degrees F.

Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil.

Add your favorite toppings and cheese. Note: Use cold, not hot sauce.

Bake for 8-10 minutes or until pizza crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should should hollow.

Remove from oven, place pizza on cutting board, cut to desired size.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Honey Cream Baked Apples

George Hirsch October 6, 2026

Eat it local. it's so good for you, especially when made by your local bees. Much like how wines differ in flavor according to where the grapes are grown, so does honey. The benefits, in addition to building your immune system and an all natural aid to outdoor allergies; honey is one of the most precious all natural sweeteners on the market.

Honey Cream Baked Apples

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

4 medium Honey Crisp or baking apples

1/2 cup apple juice

1/2 cup raisins or dried cranberries

4 Tablespoons Greek yogurt

2 Tablespoons honey

1 Teaspoon orange juice

1/2 teaspoon fresh-grated orange zest

1 cinnamon stick or 1/4 teaspoon ground cinnamon

Pinch freshly grated nutmeg

8 Mint leaves/ 4 for garnish

Optional: 4 Tablespoons Homemade Granola

Preheat oven to 350 degrees F.

Put the apples, apple juice, cinnamon stick, and raisins in a small baking dish. Bake covered for 5 to 7 minutes, then uncovered for five additional minutes. The apples are done when you can slide a knife easily through the flesh.

Mix yogurt, honey, orange juice, zest, four chopped mint leaves, and nutmeg.

Cut the stem end of the apples approximately 2 inches around and one inch deep, on an angle. Save the tops to place back on after filling the apples. Core the apples 3/4 through; do not core completely through the bottom. Fill the inside of the apples with the honey yogurt mix. Place the stem back on top of the apples. Top with a mint leaf and serve in a dish with raisins and juice from baked apples, plus a little homemade granola for crunch.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Sausage Campagnola, an Old World Tradition

georgehirsch July 30, 2026

Cooler nights and a bounty from the garden. Campagnola, an italin style hearty country dish fitting for this time of year.

The old world tradition of sausage and vegetables makes this rustic country dish ideal for cooking on the grill or stovetop. Cook it today and it will taste even better tomorrow.

Note: With this country-style dish, you can add seasonal and readily available vegetables such as mushrooms, zucchini, and peeled carrots.

Sausage Campagnola

Makes 4-6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Tablespoons olive oil

1 pound Italian Ring Sausage or 4 links

½ sweet onion, chopped

6 cloves of garlic

1 red bell pepper, cut into small strips

2 small Yukon potatoes, sliced thin

¼ cup dry white wine

pinch red pepper flakes

3 Tablespoons Fresh Basil, torn

¼ cup pecorino Romano cheese

Preheat a large sauté pan over medium heat.

Add olive oil and sausage and cook until the sausage has browned. Add onion, garlic, red bell, and Yukon potatoes and cook on low to medium heat until soft and a rich golden color and fully cooked.

Add Kale, red pepper flakes, fresh ground black pepper, and wine, cook 4-5 minutes.

Serve topped with fresh basil and Parmesan cheese.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Farmer's Grilled Potato Salad

georgehirsch July 21, 2026

*Grilled Summer Squash with Thyme and Thai Basil*

Summer's bounty from the farm inspired this salad, made with baby Yukon potatoes, colorful confetti of grilled peppers, eggplant, zucchini, sweet red, green, and white onion & fresh dill. You can embellish this recipe by adding any grilled sliced meats or seafood.

George Hirsch Basket of Fresh Picked Farm Vegetables

Farmer's Grilled Potato Salad
Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle
For the Dressing:
3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon Dijon mustard 1 Tablespoon horseradish
4 Tablespoons fresh dill, chopped
1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon sea salt, fresh ground pepper to taste

- Mix all ingredients in a small bowl.

For the Salad:
2 pounds Yukon, blue, or red new potatoes - grill, roast, or boil, cool—then chill in refrigerator overnight
1 each sweet white & red onions, sliced and grilled 6 green onions, trimmed and grilled
1 each: red, yellow & green bell peppers, split - grilled, and sliced 1 each eggplant, sliced and grilled1 each green and yellow squash, sliced and grilled1/4 cup olive oil
4 Tablespoons fresh dill, chopped1 teaspoon sea salt, fresh ground pepper to taste

Two days before serving: Cook potatoes. If grilling, slice or split potatoes in half; if boiling, leave whole. Cool at room temperature, then place in the refrigerator. The day before serving: Cut potatoes into 1/2-inch pieces. Combine potatoes and dill in a large bowl. Add 3/4 of the dressing and toss well. Refrigerate overnight. Grill vegetables for 2-3 minutes on each side. Brush with olive oil and top with dill, sea salt, and pepper. Cool at room temperature, then place in the refrigerator.

Day of serving: Mix the remaining 1/4 of the dressing with the potatoes. Arrange grilled vegetables on a platter with potato salad. Just before serving. Top with a fresh sprig of dill.

Food Safety Tip: Never put hot or warm food in the refrigerator. Chill to room temperature, and then place in the refrigerator uncovered. After the food has become fully chilled, then cover.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

George Hirsch June 4, 2026

The weekend calls for a burger, but not just any burger. Grilled slider served on a potato roll, with pickled bourbon peppers, an Italian-style sweet sloppy Joe sauce, topped with crisp sriracha slaw made with farm-fresh veggies, and a side of garlic kettle chips.

Burger Bash Chef George Hirsch Beauty Plate

George's SLOPPY GIUSEPPE is a winning combination

Grilling a winning burger from the bun up takes time and the freshest farm-picked ingredients. For my SLOPPY GIUSEPPE, the peppers were farm-picked and pickled the same day, two months ahead of adding to my burger. I used a colorful mix of vine-ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—is a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, my signature special meat blend, and the only bun of distinction worthy for such honest “sloppy goodness’ is a soft potato roll.

SLOPPY GIUSEPPE BURGER

Makes eight quarter-pound burgers.

chefgeorgehirsch.com | George Hirsch Lifestyle

*Weight before cooking

1 3/4 pounds ground beef, short rib blend, 80/20 lean/fat ratio

3/4 pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Potato Rolls, a mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw,

In a 2-quart mixing bowl, combine the beef and sausage meat, then mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4-inch-thick patties. Use raw meat from two of the above-formed burgers for sloppy sauce. Cover and refrigerate for 1 hour.

Sloppy Sauce

George Hirsch Lifestyle | chefgeorgehirsch.com

Makes about 2 Quarts or enough topping for 16 SLOPPY GIUSEPPE burgers.

2 Tablespoons Olive oil

1/4 cup chopped onions, sweet red peppers

8 cloves fresh garlic, chopped fine

1 - 15 ounces each of Tomato Sauce & Tomato Puree

1 1/2 cups ketchup

1/2 cup light brown sugar

1/2 teaspoon hot pepper flakes

1 pint of IPA

1 teaspoon each dried basil and oregano

2 bay leaves

2 cups water

Preheat a saucepot to medium temperature. Add olive oil and two burger patties, browning lightly; add onions, peppers, and garlic. Cook for an additional 2 minutes; do not brown the vegetables. Add all remaining ingredients using water to rinse out any additional tomato sauce left in cans. Simmer for 45 minutes. Keep warm until topping burgers.

For Slaw & Dressing as seen on George Hirsch Lifestyle

Vegetables: 1 small head of shredded white cabbage, 1/2 head of shredded red cabbage, two grated carrots, 1/4 of a sweet onion, thinly sliced, two cloves of finely chopped garlic, and three chopped green onions. Mix 2 cups of mayonnaise, 1/4 cup of white vinegar, 1/2 cup of sweet chili sauce, 1/4 cup of sriracha, 1/2 cup of chopped fresh flat-leaf parsley, pepper, and sea salt to taste. Add dressing to slaw thirty minutes before serving.

Preheat the grill to medium-high. Place the burgers on a hot grill and cook for about 3-4 minutes per side, turning once.

Serve on lightly toasted Potato Rolls, first the peppers, then the burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on the side, accompanied by plenty of napkins.

Note: If you don’t see ground short-rib beef in your butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl help reduce bacterial growth, but it will also aid in binding the beef. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when incorporating the meat with the spices.