
Photo by Cynthia Hochswender
There is of course no actual reason to make your own pizza, from a culinary point of view. Your average pizza professional will toss a much better pie than anything you can make in an afternoon at home.
There is nonetheless one very compelling reason to try making the food favorite (which some legislators are trying to make the official state food of Connecticut): Making pizza is fun and a great activity to do with children.
Spring vacation is coming soon for students in Region One. That means that children of all ages will be bored and hanging around the house (especially if it’s cold and muddy outside); plus, you will have to feed them.
Pizza is here to help
This is a project that checks a lot of activity boxes:
• It can be enjoyed by all age groups, from teens to toddlers.
• It has several educational components. For instance, all cooking projects teach children to count, to measure and to follow instructions. Ideally, you will model good behavior by getting all the ingredients out ahead of time, pre-measuring them and reading the instructions aloud together.
Another educational component is to talk about pizza’s origins in Italy. This is a moment in cooking history when we talk about cultural appropriation; before you get cooking, do some internet searches for Italian pizza (or watch the excellent television show “Stanley Tucci, Searching for Italy.” In the episode about Naples you can watch a mouthwatering demonstration of how true Italian pizza is made).
• For older children, learning to make a favorite food is a confidence booster. Maybe your teens will even invite friends over for their own pizza party.
• Any project that involves yeast is automatically a lesson in life science. Yeast is alive. It’s fun to watch what it does to flour and water.
• Making pizza falls into the category of “decorative craft projects.” Children above all else love to decorate things, and any child of any age can enjoy arranging cheese, basil, sauce on a crust canvas.
As the parent, your job is to keep your hands off; don’t tell them how to decorate unless they ask for your help. You’ll have enough to do preparing the ingredients and cleaning up; let them create the edible art. This is about doing an intergenerational project that, in the end, will also provide you with lunch or dinner.
Trigger warnings
It’s important to warn your pizza makers that the pretty pizza they put in the oven will be less pretty after it’s been exposed to 450-degree heat for a quarter of an hour. Children who love monster films might be thrilled by this; younger children might be disappointed.
This recipe is adapted from a recipe at www.allrecipes.com by Chef Rider. I made several changes, including leaving out the sugar. Bakers use sugar to be sure their yeast is active (to “proof” it), but if you use an unexpired packet of yeast you shouldn’t have any problems.
I use SAF instant yeast (I buy it at Sharon Farm Market in Sharon, Conn.), which gets mixed right in with the dry ingredients. You can do the same with active dry yeast, in spite of what the package says.
However, if your young chefs will find it exciting, by all means begin by combining one packet of active dry yeast with a teaspoon of white sugar and your warm water. Let the mix stand for 10 minutes until it puffs up. Then mix it with the other ingredients.
This recipe calls for bread flour, but I made it with all purpose flour because I think that’s what most people have at home. If you have bread flour and want to use it, go ahead; it will improve the texture. But I found the all purpose crust to be crisp and tasty.
You’ll need a strong stand mixer for this; I used my fancy high-power KitchenAid mixer and the dough was so stiff it shut my engine off. If you don’t have a sturdy mixer, you can knead the dough for a few minutes but really don’t worry about it too much. You want it to be smooth but it doesn’t have to be professional quality.
Adapted from www.allrecipes.com
Makes four small pizzas
• .25 ounces of dry yeast (or one packet of active dry yeast — note it is .25 not 25)
• 1 1/4 cup of warm water (heat it to 110 degrees; if you don’t have a thermometer, it should feel warm not hot if you put a drop on the inside of your wrist)
• 2 1/2 cups of all purpose flour
• 2 tablespoons of olive oil
• 1 teaspoon of salt
Toppings can include tomato sauce from a jar, pesto sauce, fresh or shredded mozzarella, good-quality ricotta (drain it over a colander first), olives, mushrooms, fresh basil, peppers, artichoke hearts — you know what you like.
Combine all your ingredients (except the toppings) in the bowl of a stand mixer and mix for about 5 minutes until the dough is smooth. You can knead it instead; don’t worry over it too much, it doesn’t have to be perfect, just smooth.
Let the dough rest for a half hour in a warm spot (80 degrees is ideal but again, don’t worry about it too much). If you have an Instant Pot, wipe the inside of the pot with olive oil on a brush or paper towel, and then put your dough inside. Do not lock the cover on, just put a plate on top of it. Heat your dough on the yogurt setting for 30 minutes.
If your chefs are antsy, you can skip the rest period and go ahead and roll out the dough — but it will be stiff and uncooperative.
Meanwhile, preheat your oven to 450 degrees. After your dough has had its 30-minute rest, it should be puffy and tender. Divide it into four roughly equal pieces with a heavy knife or a pastry cutter. Lightly cover three of the pieces with a damp dishtowel or a sheet of plastic wrap.
Take the fourth piece of dough and roll it gently into a ball, then stretch it and flatten it into a disc. Put it on a sheet of parchment paper and roll it out gently. You probably won’t make a perfect circle; feel free to make shapes (make a rabbit and give it mozzarella whiskers and a fluffy white mozz tail).
Shape the other three balls.
Give each young chef a pizza crust and some ingredients to work with. It’s best if they can decorate their pizza in 15 minutes or less; if it takes longer, the dough can dry out and start to puff up. Make sure they stay on the parchment paper.
If you want to give your pizza a little more flavor, brush it lightly with olive oil and sprinkle on some salt and pepper before you start decorating.
Slide your pizza and parchment paper on a cookie sheet and put it in the oven. Bake for 10 to 15 minutes, until it looks done. Don’t let anyone burn their mouth on the hot sauce and cheese. This pizza reheats beautifully (325 degree oven).
Participating students and teachers gathered for the traditional photo at the 2025 Troutbeck Symposium on Thursday, May 1.
Students and educators from throughout the region converged at Troutbeck in Amenia for a three-day conference to present historical research projects undertaken collaboratively by students with a common focus on original research into their chosen topics. Area independent schools and public schools participated in the conference that extended from Wednesday, April 30 to Friday, May 2.
The symposium continues the Troutbeck legacy as a decades-old gathering place for pioneers in social justice and reform. Today it is a destination luxury country inn, but Troutbeck remains conscious of its significant place in history.
A showing of student artworks within the theme of linking the past with the present opened the symposium on Wednesday evening. Each work of art had to draw on historical research to foster an informed dialogue between the artist and the contemporary audience.
The second day was devoted to student research presentations, showcasing teams from the region’s leading public and private schools with strong programs aimed at cultivating engaged young historians. Primary source materials and live interviews with descendants were included in the process.
Topics were divided into blocks with guest commentators providing reactive response as each block of student presentations concluded. Serving as commentators were Dr. Hasan Kwame Jeffries, Ohio State University, and Dr. Christine Proenza-Coles, University of Virginia.
Resistance in the face of oppression and stories of resilience that spanned generations formed an important theme as students presented the stories of area settlers and residents who suffered but endured.
As a sampling, The Taconic School teamed up with The Salisbury School to unearth untold stories of Boston Corners. The Hotchkiss School looked into the activities of the Ku Klux Klan in Connecticut. The Cornwall Consolidated School students stepped up with their untold stories of early Cornwall women.
Other presentations explored criminal justice — witchcraft trials — dealing with society’s “undesirable” elements, individuals in history who took action, people and movements that formed resistance, and various forms of discrimination.
Praising the work of the students, Dr. Jeffries identified a theme of resistance and survival.
“The war ended but the resistance did not,” Jeffries said. “We don’t take indigenous people seriously,” he added. “White supremacy happened in our own back yards.”
“We saw the evolution of research,” said a Cornwall Consolidated School representative. That project moved into civic engagement by the students that moved beyond the classroom.
“This is not the past; this is part of the present,” said Dr. Proenza-Coles.
A panel discussion among educators whose students had participated in the 2025 Troutbeck Symposium was held on Friday, May 2, to offer reflections on the symposium, its value and future development. Panelists from left to right were Jessica Jenkins, Litchfield Historical Society;Wunneanatsu Lamb-Cason, Brown University; Morgan Bengal, Old New-Gate Prison; Frank Mitchell, Connecticut Humanities; and student representatives Dominik Valcin of Salisbury School, and Shanaya Duprey of Housatonic Valley Regional High School. Leila Hawken
The third day invited area history educators to assemble and share ideas for redesigning elements of history education, a day of reflection.
The panel included Jessica Jenkins, Litchfield Historical Society; Wunneanatsu Lamb-Cason, Brown University; Morgan Bengal, Old New-Gate Prison; Frank Mitchell, Connecticut Humanities; and student representatives Dominik Valcin of Salisbury School, and Shanaya Duprey of Housatonic Valley Regional High School.
Valcin reflected on his work as a shared project within The Salisbury School, one where the inquiry would seek to find “the deeper story behind a base story.”
Duprey also spoke of process and the educational value of engaging with historical inquiry.
Each representing a profession that brings them into contact with historical inquiry, the panelists recounted tedious history classes of past decades. Jenkins described her own career as “public history.”Lamb-Canon’s experience began with choosing history electives in college. Bengal spoke of community engagement and the power of involvement with history.
“History is not the opposite of scientific inquiry,” said Bengal.
Significant discussion centered on the possibility of offering the Troutbeck Symposium model to a wider audience of school systems throughout the U.S.
“A community approach to education,” was a characterization offered by Troutbeck owner Charlie Champalimaud, commenting during a brief interview at the end of the symposium on Friday, May 2. She encouraged a push toward increasing even more the number of participating schools, their educational communities and symposium sponsors.
Terence S. Miller, owner of Roaring Oaks Florist in the new self-serve area of the shop.
Just in time for Mother’s Day, Roaring Oaks Florist in Lakeville has launched a new self-serve flower station next to its Main Street shop, offering high-quality, grab-and-go bouquets from 8 a.m. to 8 p.m., seven days a week — including Sundays when the main store is closed.
Owner Terence S. Miller, who bought the shop 24 years ago at just 20 years old, calls the new feature “a modern twist on an old-school honor system,” with some high-tech updates.
“We’re still using our same high-end flowers, just with less markup and no labor,” said Miller. “That way people can access our quality anytime, even if we’re closed.”
Tucked beside the shop’s main entrance at 349A Main Street next to The Boathouse, the self-serve area is partitioned and monitored by security cameras. A simple touchscreen checkout system lets customers pay with a credit card — no cash accepted — and includes photo prompts to make selection easy. Vases, ribbons, flower food, and care instructions are all stocked and labeled.
“We’ve tried to think of everything people might need,” said Miller. “It’s all about making great flowers more accessible without losing what makes Roaring Oaks special.”
Miller said the idea came from years of watching customers try to squeeze in a visit before or after hours. “We’re open 8 hours a day, but we’re here for almost 10, and it still isn’t enough. People are always showing up after we close,” he said. “This way we can be ‘open’ more hours without adding staff.”
Though he considered making the space available 24/7, Miller ultimately decided against it. “We didn’t want to encourage late-night tampering,” he said, noting the shop’s proximity to local bars and restaurants.
Miller’s journey into flowers was unexpected. As soon as he could get his farming papers at 12 years old, he started working at Silamar Farm in Millerton. Alongside its produce, Silamar’s was one of the first farm stands in the area to sell fresh cut flowers.Miller began growing and bundling cut flowers for city-bound customers. “By 16 I needed a year-round job, so I applied to every florist around. I just had a knack for it,” he said. After a stint in Rhinebeck, he returned and bought Roaring Oaks from its previous owner.
In the decades since, he’s built a reputation for quality and creativity. The shop’s flowers are sourced from around the world, particularly Canada and South America, though Miller is committed to supporting local growers wherever possible, especially for summer offerings and weddings.
“We’re hoping to feature some smaller farms in the self-serve section this summer,” said Miller. “DIY weddings have taken off, and people don’t always realize the benefits of buying local. Cold chain is everything. The flowers we source come straight from the airport to the wholesaler and right up here. That’s how we keep them fresh.”
Roaring Oaks also offers consultations and bulk flower discounts for events and weddings, a service Miller hopes more customers will discover through the new self-serve setup.
After 50 years in business, and nearly a decade at its current Lakeville location, Roaring Oaks continues to evolve. “This September marks my 25th year,” said Miller. “I’m always looking for ways to make people happy. Flowers should be simple, joyful, and accessible. That’s what this is all about.”
For more information or to plan your Mother’s Day bouquet, visit Roaring Oaks Florist at 349A Main Street, Lakeville.
A string quartet opened the Bard Conservatory of Music program for Region One third grade students at Music Mountain.
Region One third grade students attended a chamber music concert by Bard Conservatory of Music students at Music Mountain Tuesday, April 29.
After expending spare energy racing around the Music Mountain lawn, the children trooped into the concert hall and took their seats.
After a brief introduction from Bard’s Mira Wang, the first item on the program was a string quartet, playing a piece by Haydn.
The students also heard a solo rendition of medieval songs played on the alto trombone, an unusual instrument.
The annual third grade concert is a tradition that stretches back decades at Music Mountain. It’s a treat for the children, and for the music students, who get to experience the incredible acoustics of the Music Mountain concert hall.
Two flutists performed later in the show.Patrick L. Sullivan