Chattanooga’s newest food truck, Local Slice, hit the streets with street food veteran Famous Nater’s Thursday.

“It is exciting because the scene is growing,” Nate Flynt, owner of Famous Nater’s food truck, said Thursday. “Like in all the cities where this is taking place, we started with a couple of food trucks, and the next season, a couple more. We’ve all said that it takes more than just one or two trucks to make something worthwhile. We are actually starting to build some of that momentum.”

Local Slice is the fifth main food truck in Chattanooga, joining Famous Nater’s,Southern Burger Company,A Taste of ArgentinaandTaco Sherpa.

If you go

Local Slice and Famous Nater’s will be at Fifth and Market Thursday between 11 a.m. and 2 p.m.

This time last year, there were only two.

And other street food vendors, such asMonkey Town Donut CompanyandThe Chattanooga Cookie Company, have also joined in the movement.

Pure Sodaworks, which makes small batches of natural sodas with organic herbs, spices and produce, also frequents events with the food trucks and other mobile vendors, although they also have a storefront in Coolidge Park.

Leaders of each truck recently created a coalition called theChattanooga Street Food Project. The coalition provides a more organized effort and standards, such as high inspection scores.

Local Slice owner Justin Bennett wasn’t immediately available Thursday. He’s likely preparing for a hectic first day, Flynt said.

On his first day, despite best preparation efforts, Flynt said there were “about 97” things he hadn’t thought about.

“It wasn’t an easy day,” he said of his first day on the streets. “You just don’t know how to do anything, how the system works. You haven’t worked out all the bugs yet.”

Bennett has a passion for pizza. His family has made it as long as he can remember, he recently told

And in August, Bennett told that herecently worked with his uncle, who is a baker and owner ofThe Bread Peddlerin Monteagle, Tenn., to learn the craft of baking.

He will offer wood-fired pizza, and the menu is going to be unique, he said. For example, he makes a potato pizza with thinly sliced, sauteed potatoes; bacon; caramelized onions; and rosemary, according to archives.

He’ll also offer weekly specials, pizza by the slice, and 10- and 15-inch pizzas.

Flynt said that, like the other local street food trucks, Bennett is bringing quality cuisine to the streets.

“He’s going to do very well with [pizza],” he said. “I think that’s something he’s passionate about, and that’s the most important part. And he’s doing it in a different way. It’s a really exciting thing that he can do wood-fired pizza out of a truck.”