At Wildfired Pizza, a food truck parked in the beer garden behind Bend’s GoodLife Brewing Co., Scott Oliphant uses a 24-hour process to make the dough for his Neapolitan pies before firing them in an oven at over 700 degrees. The meatballs of the meatball pizza and the Italian sausage are also made by hand, with ground pork from Tumalo’s Well Rooted Farms. His brother convinced him to consider a food truck. Five star reviewsSince opening the business last summer, Wildfired Pizza has exclusively received five-star reviews on Google and Yelp. The pizzas display an art of craftsmanship and care that can be tasted in the crust and the simple, thoughtfully-curated toppings.