By Sofia Arango, guest editor and founder, Latinos en Pizza | Photos courtesy of featured subjects
Latinos are the unsung heroes of the pizza community. According to a 2022 report by the National Restaurant Association, more than 25% of U.S. restaurant and foodservice workers, including 36% of the cooks, are Latino. Most ply their trade quietly behind the scenes, fueling pizzerias’ success with their work ethic and loyalty. But many others have been recognized in recent years as some of the world’s best pizza chefs by organizations like 50 Top Pizza and the Best Pizza Awards.
With that in mind, Sofia Arango founded Latinos en Pizza, an international network of Latin American pizza professionals, to honor them and give them a voice in the global pizza conversation. To recognize these pizza pros who are making the world’s greatest food even better, PMQ Pizza naturally turned to Arango as our guest editor for this special report. You can connect with her, learn more and join her fast-growing community at LatinosenPizza.com and follow them on Instagram at @latinosenpizza.
Juan G. Pérez
Posto, Boston
When Pérez arrived in the U.S., he didn’t speak English, had no connections, and started from the bottom—as a dishwasher. Now he’s one of the most influential figures in the pizza community, ranked among the world’s top 100 pizzaioli by the Best Pizza Awards. And Posto, where he serves as executive chef, has been recognized by 50 Top Pizza in 2024 and 2025 as one of the best pizza destinations in the U.S.
Pérez, who has more than 538,000 followers on Instagram alone (@juangpizza), specializes in Neapolitan pizza but refuses to be boxed in. “I believe anything can go on a pizza,” he says. “I’m not here to copy what a thousand other pizzerias are already doing. That will never make you stand out.” Innovation, for him, is the only way forward, and he proves it every week on social media, where he shares ideas, techniques, video clips and bold new recipes with his still-growing audience.
Behind that creativity is something deeper: discipline. “That’s my No. 1 value,” Pérez says. “When you have discipline, everything flows better.” He cites Tony Gemignani and Chris Bianco as major inspirations as well as Posto owner Joe Cassinelli, who has supported him for all these years.
But he also finds deep motivation in the many other Latinos who came from nothing and built success with their own hands. “Our Latin community is fundamental to this industry,” he says. “Maybe we’re not featured on TV or big media like other regions, but in the U.S., we’re the backbone of thousands of pizzerias. That should be valued even more than a fancy name on a list.”
Related: Celebrating Latin America’s Pizza Renaissance: Voices From 50 Top Pizza’s Best of 2025
Francis Murillo Di Mattia
Pia’s Not Just Pizza, Miami
“I’d never made pizza before, but the moment I put my hands on the dough…it just felt natural.” That’s how Di Mattia—a Venezuelan architect turned pizzaiola—describes her first encounter with a craft that seemed to have been waiting for her all along. When, like so many others, she was forced to leave her home country, she settled in Miami. There, she decided to start a business rooted in her Italian heritage.
“My mom’s whole side of the family is Italian,” she says. Though she had no formal culinary training, she discovered that some knowledge lives in your bones. “I watched videos, read a lot, practiced…but there was something deeper. The dough understood me. And I understood it.”
For opening day at Pia’s Not Just Pizza, she expected a modest turnout of friends and family. She was overwhelmed when more than 200 people showed up. “I had never made that many pizzas, never managed kitchen timing like that. That day, I realized how much I didn’t know.” But she’s a fast learner. Since then, Pia’s has grown steadily, serving up to 400 guests on busy days without losing its intimate touch.
Di Mattia’s favorite creation is the Pia’s Pizza, a signature pie born from instinct. “It was one of the rare moments I didn’t overthink. I just followed a feeling.” It features prosciutto, fresh arugula, buffalo mozzarella, a balsamic reduction and EVOO. “It’s strange for me to act on impulse. But that pizza…it came together on its own, as if it already knew who I was.”
Today Pia’s is a welcoming space for Miami’s diverse Latino community—Venezuelans, Cubans, Dominicans—but it has also won the hearts of Americans and Italians alike. “What unites us is our love for pizza,” she says. “And with a smile, we all understand each other, no matter the language or culture.”
Andrés Maldonado
Nona Street Pizza, Orlando, FL
“Pizza was my first love in the kitchen,” Maldonado says. “I wanted to understand everything—fermentation, balance, quality ingredients…and that curiosity turned into an obsession.” That obsession became Nona Street Pizza, but, with no investors and a tough economy, getting started wasn’t easy.
“We overcame it by going back to basics: quality product, great service and building community around our brand. I built a team that shares the same fire. We listen to our customers, we stay adaptable, and we never compromise on what makes our pizza special. Everything we do is artisanal—rooted in classic technique but infused with bold Latin flavors that tell a story.”
That philosophy shows up in every slice at Nona Street Pizza, especially in Maldonado’s signature Tripleta Pizza. Inspired by Puerto Rico’s tripleta sandwich, it features chimichurri, mozzarella, grilled steak, roasted pork, chicken, mayo-ketchup, and crunchy potato sticks. “It’s a flavor bomb,” he laughs. “It’s not a typical pizza—and that’s the point. I want to surprise people. I want to move them.”
For aspiring pizzaiolos, Andrés has one key piece of advice: Passion isn’t enough. “You need structure, patience and a good team. I wish someone had told me early on that this isn’t just about cooking well—it’s about running a business, leading people and taking care of yourself.” But there’s another factor, too. “My philosophy is simple,” he says: “Make every pizza as if it’s for someone you love.”
Related: Spreading the Gospel of Pizza: A Journey Through Latin America (Part 1)
Antonio Portillo
Pizza Factory, San Miguel, El Salvador
Portillo, San Miguel’s first true Neapolitan pizzaiolo, didn’t inherit a family pizzeria or train in a Michelin-starred kitchen. But when he tasted traditional Neapolitan pizza for the first time in Naples, he recounts, “I fell in love instantly. The texture, the simplicity, the connection to the hands that made it…I knew that’s what I wanted to do.”
Back home in San Miguel, he noticed, no one was making that kind of pizza. After learning the craft with a backyard oven, he opened Pizza Factory. “At first, people told us our pizzas were burned,” he says. “It was discouraging. We almost gave up.” Instead, Portillo decided to educate, creating a grassroots learning circle—customers who had discovered Neapolitan pizza began explaining it to others. “We didn’t start a trend. We built a community.”
Facing problems with his landlord at the original location, Portillo is now opening a new store. Meanwhile, as San Miguel’s only Neapolitan pizzeria operator, he says, “We want our pizzas to be understood, not just eaten. We want people to connect with the flavors, the story and the process.” He admires global icons like Franco Pepe, but his goals are grounded: to grow Pizza Factory across El Salvador and then to bring Salvadorans the best pizza in the world—not as an imported luxury, but as a national source of pride.
Related: Spreading the Gospel of Pizza: A Journey Through Latin America (Part 2)
Marisol Doyle
Leña, Cleveland, MS
When people think of a Latino-owned pizzeria, they probably don’t picture a small town in the Mississippi Delta. But a Mexican woman there is quietly rewriting the narrative as co-founder of Leña Pizza + Bagels, which was ranked No. 38 in the U.S. by 50 Top Pizza this year and No. 77 worldwide by the Best Pizza Awards.
Originally from Sonora, Mexico, Doyle never imagined she’d be stretching dough in Mississippi—let alone gaining international recognition for it. “I grew up making tortillas and molletes with my hands. Now I make pizza dough. Every motion carries a part of that past.” Once a month, Leña’s menu features a Mexican-inspired pizza using the flavors Doyle grew up with.
Starting a business in a place where not many people had ever met a Latina like her wasn’t easy. She had to prove—to others and to herself—that she could do it. On a tight budget, with a building in need of serious repairs, she launched one of the most challenging projects of her life. But she wasn’t alone: “The community embraced me,” she recalls. “They supported us from day one. They gave us room to grow.”
Today, Leña tells the story of a woman who, like many immigrants, lives in that in-between space—ni de aquí, ni de allá—not fully from the U.S., not quite from Mexico anymore. But she’s learned to plant roots wherever life takes her. She grew up watching her family cooking in a small kitchen in Sonora, and now—miles and years later—she’s sharing that legacy with every slice.
Wilhelm Rodríguez
Papa’s Pizza, Cabo Rojo, Puerto Rico
When Rodriguez landed his first pizzeria job at 14, he says, “I embraced it, and I never let it go.” He eventually had the chance to purchase the very place that had shaped him. It was a proud moment, but also the beginning of one of the most difficult phases of his life. In the early days of Papa’s Pizza, he says, “I spent months working day and night, all by myself. Slowly, I trained a team, one person at a time, until I finally built the crew I needed.
“I make pizza the way it was made in old-school New York,” the longtime U.S. Pizza Team member continues. “That spirit can’t be lost.” Rodriguez is also a standout in the international pizza competition scene, with decades of experience and numerous awards under his belt. He has become a mentor and role model for emerging Latino pizzaioli, especially those interested in entering the competitive circuit. For him, the success of one is the success of all.
But if he could go back in time, there’s one thing he wishes he’d learned earlier: how to properly work with dough hydration. “There are so many details that you only learn through experience. Sometimes I wish I’d had that knowledge from the start.”
Rodriguez emphasizes the critical role of the Latino community in the U.S. pizza business. “These days, in most pizzerias, it’s our Latino brothers and sisters who are doing the work and offering the warm hospitality. We’re essential.”
Related: Spreading the Gospel of Pizza: A Journey Through Latin America (Part 3)
José Rodríguez
Brooklyn Pizza, Short Hills, NJ
“I started from the bottom, learning every step, from mixing dough to firing up the oven,” Rodriguez recalls. “Now, every pizza I make tells a story.” But when he opened his business, he wasn’t sure if anyone would show up. “There were doubts, fear of failure, and a lot of sleepless nights. But I kept believing in my product.” Slowly but surely, the community responded.
Two of the pies from Brooklyn Pizza embody who Rodriguez is as a pizzaiolo. The first is his sourdough pizza, made with naturally leavened dough and a lengthy fermentation. “It’s not the easiest dough, but it has depth, character and a story. It takes time and patience.” The second is his trademark thin-crust Skinny Deep Dish Pizza. “It shows my bold side,” he notes.
“We’re not just selling pizza,” Rodriguez adds. “We’re creating moments. I want people to remember how the pizza made them feel, not just how it tasted….I want the name José Rodríguez to be known not just for the flavor, but for the effort and history behind it.” And to aspiring pizzaioli, he advises patience. “At the beginning, you want everything to be perfect right away. But this path takes time, practice and a lot of lessons. Every mistake made me a better pizzaiolo—and a better person.”
Alexandra Castro
Everything Dough, Stamford, CT
Castro’s story began in 2012, during an internship right after graduating from culinary school. In a small town in Colombia, she encountered sourdough for the first time in both bread and pizza. “At that time, sourdough wasn’t trendy, especially in small-town Colombia,” she recalls. “It was a whole new world for me. The process, the flavor, the aroma…how a few simple ingredients could become something so complex and incredibly delicious. I fell in love.”
The next turning point came when Castro left the pizzeria she owned in Colombia and arrived in the U.S. She had no clients, no community. “Permits, taxes, logistics—everything was new. And I was entering a very competitive market, where artisan pizza already had major players.” Through Everything Dough, she started by teaching small pizza classes at home and catering private events. There were pop-ups at Hudson Table, collaborations with Cocreate and local fairs. She launched kids’ classes, frozen pizzas, e-books and brand collaborations.
As a pizza chef and instructor, Castro doesn’t believe in shortcuts. “I respect the process. I use high-quality ingredients. I want every person to feel something real, close and delicious.” She loves playing with local ingredients, fresh vegetables, cheeses and nuts. And she always adds a feminine visual touch to each creation.
Her vision for the future: a creative space of her own, where she can unify all of these experiences and give free rein to her ideas. “It’s not just about growing,” she says. “It’s about doing it with purpose, without losing what moves you.”
Antonino Errante
Antonino’s Pizza Napoletana, Caracas, Venezuela
The son of a Sicilian immigrant and a Venezuelan mother, Errante was born in Caracas but raised on stories from Partanna in southern Italy, where his grandfather and father mastered the crafts of bread, gelato and, of course, pizza. Errante, however, initially took a different path.
At 18, he left for Italy, settling first in Florence and then in Rome, where he studied digital and virtual design at the Istituto Europeo di Design. Then he made a casual visit to Naples, where he was rendered spellbound by Neapolitan pizza. He began learning on his own, watching YouTube videos by Vito Iacopelli, and trained with other renowned Italian figures. He became a master instructor for the Accademia Pizza DOC, completing over 30 professional courses. Still, for years, pizza remained a side passion while he managed gelaterias and restaurants in Panama.
At his sister’s encouragement, Errante returned to Caracas after a decade away. He found a changed city—more stable, more open to the dollar, more eager to enjoy life again. That’s how Antonino’s Pizza Napoletana was born, in Altamira Village, with a menu focused on true contemporary Neapolitan pizza, using imported Italian products (except for the fior di latte, which he produces with his own recipe).
Today, he’s one of the leading voices of Neapolitan pizza in Venezuela. In Italy, he was awarded the prestigious Arcimboldo d’Oro, and in 2024 he placed 12th at the Pizza DOC Championship with a flavor-packed pizza featuring yellow datterino tomatoes, stracciatella, Cetara anchovies, wild oregano and semi-dried tomatoes. In 2025, he was also selected among the 100 best pizzaiolos in the world by the Best Pizza Awards.
To succeed in the pizza world, Errante believes in rigorous training, learning from the source and speaking Italian. “Follow the Neapolitans,” he says. “If you can, go to Naples. Learn from the root.”
Juan Cárcamo
Pizzería La Clásica, Santa Tecla, El Salvador
Cárcamo has become one of Latin America’s most respected pizza figures, earning a spot on 50 Top Pizza’s list of the best Latin American pizzerias for the second year in a row—ranked, in fact, at No. 9 and the only Salvadoran pizzeria on the list.
But for years, Pizzeria La Clásica operated during a time when El Salvador was marked by insecurity and unrest. Cárcamo sacrificed more than most, especially time with his family. “I wasn’t there enough,” he admits with sadness.Fortunately, recent improvements in the country have brought new hope. His wife Susan—whom he calls the real engine behind La Clásica—is now deeply involved in the day-to-day operations, and their children are stepping in, too.
But in a country where fast-food pizza chains shaped the mainstream palate, more traditional pizza wasn’t always well received. Undaunted, he brought in top-quality equipment, trained his team, imported premium ingredients, and, most importantly, began educating El Salvador’s taste buds.
Notably, Cárcamo’s pizzeria is the only place in Latin America offering all major pizza styles under one roof—Neapolitan, New York, Roman, Detroit and more. Now he wants more Latin pizzaioli to step into the spotlight. “We have to stop being afraid of social media,” he says. “Instagram, Facebook, TikTok—they’re our open windows to the world. If you make the best pizza in Ecuador, say it. Show it. Let people see it. Because if you don’t, no one will know you exist.”
Sofia Arango is the founder of Latinos en Pizza, a network of leaders who are transforming the pizza industry in the U.S. and Latin America.
