West Hartford’s Smith STEM School enjoyed the culmination of a project that started with growing a ‘pizza garden’ when they got to create their own personal pizzas.

By Ronni Newton

“Pizza Day” is often the most popular day in a school cafeteria, but pizza day at West Hartford’s Smith STEM School is much more than an eating experience but rather is rather the culmination of a signature STEM (science, technology, engineering, and mathematics) experience that spans the second and third grade curriculum for the elementary school students.

“I like everything,” Jordan, a third grader in Jessica Matthews’ class, declared as she tasted the pizza she had prepared. Classmate Sawyer agreed, and both said they even liked the crispy burnt parts of the crust. And while the experience was months in the creation, both liked that they had made the pizza themselves – from ingredients they started preparing back in April.

Making pizza is a signature element of Smith STEM’s curriculum, STEM Specialist Sharon Zajack said. It starts in April of second grade, when students plant the seeds in their classroom for what will be a “pizza garden.” Tomatoes, peppers, and basil are started from seed, as are marigolds which are planted in the same garden to deter pests.

“They learned about soil, about nature, about ecosystems, about how the living things work in conjunction with the environment,” Zajack said. They studied worms and pollinators, and the important role they play in the process.

Later in the spring the students transplanted what at the time was just stems and leaves into the garden on the side of the school, Over the summer volunteers, including families and staff, ensured the plants were watered.

The now-third graders continued their pizza unit when they returned to school this fall, identifying the plants in the garden based on images of the stages of the various plants. Zajack cut open tomatoes and peppers to show the students the seeds inside, the lifecycle of the plants coming full circle under their care.

Zöe and Dillon, also students in Matthews’ class, provided a tour of the garden. Signs said “no picking please,” but Dillon picked up a still-green tomato that had fallen to the ground, and a pepper that he confirmed was ripe and ready to be added to the pizza. The students also pointed out the basil, the marigolds, and some other items growing at Smith like strawberries, raspberries, and string beans. There had been carrots, but they were already picked and eaten as an after-school snack.

“Science takes time,” Zajack said, but the students really enjoy the entire experience, and it helps them know where their food comes from. When one student said making pizza from Lunchables was easy, that was the opening to talk about how different it was seeing all the steps that really go into making pizza.

As a magnet school, Smith STEM creates experiences like pizza making, creating real-world connections to the curriculum, Zajack said. “It’s relevant, it’s real, and it’s right in front of them.”

Last week the students made the sauce, and Tuesday’s sunny and cool weather was perfect for pizza-making in the courtyard.

The final steps involved in the pizza making began with students putting on chef-quality rubber gloves, choosing a piece of naan for the crust, adding sauce plus mozzarella cheese and green pepper (if desired), and then bringing the pizza to Zajack who handled the two Ooni ovens in the courtyard – equipment that is owned by the school for use in their STEM curriculum. After about a minute in the oven, Zajack would remove the cooked pizza and return it to the student with a reminder to let it cool before taking a bite.

Students in Jennifer Russell’s class were eager to share what they liked about the pizza unit.

“We picked the peppers from our garden,” said Luisa, who also explained how they boiled the tomatoes until their skins got “wrinkly” and then put them in cold water.

“It was really fun making the sauce,” Lucas said.

Raya declared making pizza was “easy,” and said she enjoyed chopping the vegetables.

Callie said she enjoyed stirring the sauce – and getting to eat the pizza.

“It tasted different. It tasted better,” Lucas said, and Raya agreed. “It’s also special because we made it,” added Luisa.

The drought did impact the experience a bit, Zajack said, and the Roma tomatoes from the garden had to be supplemented by some store-bought ones. Naan, which was purchased at Aldi, makes for a perfect base for the pizzas. The other items purchased included mozzarella cheese, as well as oregano, onions, minced garlic, and canned tomato sauce which was added to the pizza sauce. Everything is organic, she said, and the sauce doesn’t have any sugar.

The STEM experience of pizza making also included a technology lesson – a discussion of the ovens and the implements used to create the pizzas.

Creating their own “farm-to-table” experience is the culmination of the lesson for the Smith students.

“A garden and cooking have so many connections to big concepts in science – life cycles, cause and effect, micro-habitats, properties of matter, chemistry, senses for both people and plants, and more,” Zajack said.

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