By Sofia Arango, Latinos en Pizza
Editor’s note: The following article is an expanded version of a profile featured in PMQ’s September 2025 cover story, Latinos en Pizza: 10 Wildly Talented Latino Pizza Chefs to Watch.
Some stories are built quietly through hard work, dedication and soul. That’s the story of master pizzaiolo Wilhelm Rodríguez, founder of Papa’s Pizza in Cabo Rojo, Puerto Rico. His journey with pizza didn’t begin as a grand ambition. It started simply, as his first job at age 14. “I embraced it, and I never let it go,” he says with the certainty of someone who found his calling early in life.
After years of working at the same pizzeria, Rodriguez 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 hardest phases of his life. “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.” That phase shaped not only his skills as a pizzaiolo, but also his strength as a leader.
His philosophy is clear: work the way it used to be done. No shortcuts. No gimmicks. Rodriguez is committed to traditional pizza, the kind that’s made with respect, patience and love. “I make pizza the way it was made in old-school New York. That spirit can’t be lost.”
Related: Master Pizzaiolo/Instructor Wilhelm Rodriguez: How to Correct 4 Common Dough-Making Mistakes
But he isn’t just a guardian of tradition—he’s also a standout competitor in the international pizza scene, with decades of experience and numerous awards under his belt. He’s competed in both national and international events, earning recognition in categories such as freestyle acrobatics, non-traditional pizza, and more. His technical mastery, creativity and unwavering discipline have earned him respect across the pizza world.
And perhaps even more impressive than his accolades is his generosity. Rodriguez has become a mentor and role model for emerging Latino pizzaiolos, especially those interested in entering the competitive circuit. He has spoken two years in a row at PMQ’s annual Pizza Power Forum and shares his knowledge freely, offering advice, encouragement and support to anyone willing to learn. For him, the success of one is the success of all.
He doesn’t have a favorite pizza. “Every pizza I make carries my soul, my heart and all my love,” he says. For Rodriguez, each dough is a chance to honor history and pass on something meaningful. His biggest inspiration has always been Tony Gemignani, a pizzaiolo he deeply admires. “To me, he’s a role model.”
Rodriguez’s guiding values are simple yet powerful: honesty, passion, respect, tradition, and above all, humility. These principles shape every aspect of Papa’s Pizza, a place where guests feel at home and every ingredient tells a story.
He also emphasizes the critical role of the Latino community in the pizza industry. “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.” And Rodriguez is living proof of that: a Puerto Rican pizzaiolo who, from a small corner of Cabo Rojo, has kept the heart of traditional pizza alive through sheer effort and authentic love for the craft.
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 had that knowledge from the start.” Now that he’s learned it, though, he shares it with the world, including offering tips to PMQ’s readers on common dough-making mistakes and the tricks to achieving a micro-blistered pizza crust.
Related: Tips from the U.S. Pizza Team’s Wilhelm Rodriguez: Make the Time for Micro-Blistering
Today, Rodriguez continues to compete, grow and evolve. But more than chasing titles, he wants to keep connecting with people who share his passion for pizza. He dreams of supporting the next generation of Latino pizzaiolos, helping them find their voice, their style and their confidence on the global stage.
Because for Rodriguez, pizza isn’t just food—it’s legacy, culture and community. And whether he’s shaping dough, stepping onto a competition floor, or guiding a newcomer, he brings the same qualities every time: humility, heart, and the hands of someone who’s been doing this his whole life.
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. She was PMQ Pizza’s guest editor for the Latinos en Pizza report for 2025. Click here to read it.
