Launching a high-end, invite-only artisanal pizza pop-up series. Looking for ONE highly skilled pizza chef to own the entire run (with the real possibility of this turning into steady full-time work very soon). Oven: Pyralis HP (gas-assisted, 850–950 °F) Locations: Bedford-Stuyvesant (Brooklyn) & Midtown East (Manhattan) Frequency: Twice a month starting January 2026 (more dates added quickly, full-time role likely within 1–2 months) What you’ll be doing each night • Making fresh, long-fermented artisanal dough from scratch on-site (high-hydration, 00 flour, biga/pool firm – proper leopard spotting expected) • Hand-stretching and firing 50–100 pizzas in the Pyralis HP • Executing a tight, elevated menu (buffalo mozzarella Margherita, nduja & honey, white clam, etc.) • Light prep and breakdown You’re the right chef if • 5+ years real artisanal pizza experience (restaurant or high-level pop-up) • Fast and confident with Pyralis HP or similar pro-grade high-temp ovens • Obsessed with dough and crust quality • Reliable, clean, NYC-based • Available for multiple nights (2–4 events per month to start, schedule given well in advance) • Food handler/ServSafe a bonus Reply with: 1. Name & phone 2. 2–3 photos of your pizzas 3. Quick rundown of your dough recipe/process and high-temp oven experience 4. General weekend/weeknight availability First great applicant locks in the whole series (and first shot at the full-time position when it opens). Serious inquiries only – we reply fast. Text or reply here. Let’s make killer pizza 🍕🔥 Terry Corbett https://www.instagram.com/p/DSDrGgAieqn/