In the world of pizza, legends aren’t born in Naples anymore ,they’re forged in unexpected places like Cabo Rojo, Puerto Rico. This year, that legend is Wilhelm Rodriguez, who just claimed first place at the International Pizza Challenge 2025 in Las Vegas a global showdown that draws the fiercest dough-slingers from every corner of the planet.
But behind the gold medal and the viral fame lies something deeper: a story of patience, storms, and relentless pride in craft. From rebuilding after hurricanes to elevating Puerto Rico’s pizza reputation on the world stage, Wilhelm Rodriguez has turned pizza-making into both an art form and a mission. We sat down with the champion himself to talk about technique, tradition, and the beautiful chaos that happens when flour, fire, and heart collide.
1. You just took home 1st place at the International Pizza Challenge 2025 — what was the secret element behind your winning pie?
The secret was patience and a lot of practice for months to improve my technique.
2. When you said it was like a “royal rumble” at Pizza Expo, what’s it really like battling 100 pizza makers in one room?
Imagine more than 100 of the best pizza makers in the world in the same room. Believe me , it’s a royal rumble!
3. Your dough fermentation technique is legendary — what’s the #1 dough mistake you see even pizza pros make?
Not working the gluten correctly. I think that’s the number one mistake.
4. Puerto Rico isn’t usually the first place people think of for pizza ,how do you think you’re changing that perception?
Puerto Rico has long been known for having some of the worst pizzerias in the world. And when I say the worst, I really mean it. You’ll even find places claiming to make Neapolitan pizza while using pre-shredded bagged cheese — when everyone knows Neapolitan pizza is one of the most meticulous styles, with rules that must be respected. Across the island, you see incredible mistakes in the way pizza is made.
For years, I’ve been deeply committed to protecting and elevating the image of pizza here. I’ve studied, trained, and learned constantly. That’s why today we are the only pizzeria in the Caribbean recognized internationally and globally — with the knowledge and expertise that, thanks to God, we’ve been able to acquire over time. Even in Italy, the birthplace of pizza, our work is known and respected.
5. You’ve been through hurricanes and rebuilding — what role does pizza play in keeping a community strong during crisis?
Pizza has always been with us during hurricane season. It’s easy to make and doesn’t require electricity to prepare, which is crucial when power goes out. Storing water is also essential because often it stops working during storms. After a hurricane, electricity can be out for weeks — and in some areas, even years.
Through it all, pizza has been a source of comfort and connection. Police officers, firefighters, workers, and the entire community gather at our small pizzeria, which can still operate for a while even during the worst of the storm. Pizza has always played a key role in keeping people together — it’s durable, nourishing, and something that brings a little normalcy and warmth when times are tough.
6. If someone gave you the power to ban one pizza topping forever, what would it be?
Anchovies.
7. You’ve trained countless students at the Pizza Academy — what’s the most hilarious rookie mistake you’ve seen in class?
In one of my Neapolitan pizza classes, when it came time to launch the pizza into the oven, one of the students had a funny habit. Every time he pushed the peel forward to slide the pizza in, he would literally jump at the same time. We tried several times to correct him, but no matter what, every time he launched the pizza, he gave a little jump. It turned into a lighthearted moment for the whole class.
8. Between New York-style, Neapolitan, and traditional American — which style challenges you the most as a pizzaiolo?
Traditional American.
9. Your Instagram following loves your instructional posts. How do you balance being a teacher vs. competitor vs. shop owner?
Being the owner of my business is the most important thing, because that’s my livelihood and my work. Competitions and the classes I teach come second and third — for me, those are more like hobbies that I truly enjoy. But when you own your own business, the priority is always to work hard and take care of it.
10. What’s the craziest topping combination you’ve ever experimented with?
I was the first to introduce sweet ripe plantains on pizza, combining them with meats, different types of ham, and bacon. At the beginning, nobody believed in the idea — but today, some of the biggest chains, like Marco’s Pizza, Papa John’s, and even Pizza Hut, have added sweet plantains to their menus. I had the privilege of starting to use them back in 1995, when no one thought it would work. Now, it has become one of the most popular pizza toppings in Latin America.
11. Which flour or supplier do you swear by for competitions and why?
Caputo Americana flour from Molino Caputo is my go-to for traditional American pies.
When Caputo developed their “Americana” flour, they brought in some of the best and most recognized experts to create a product that could truly compete with traditional American flours. In my opinion, they actually improved on many aspects of those traditional flours. With people like John Arena ,who has deep knowledge of American-style pizza contributing to the process, the result was outstanding.
This flour has the ideal protein content you need for American-style pizza, and what I love most is how much water it can absorb. I really enjoy working with high-hydration doughs for this style, and for me, Caputo Americana is the perfect flour to create your ideal American pizza.
12. You’ve been on the U.S. Pizza Team for 15+ years. What’s one behind-the-scenes story fans would never believe?
In 2011, my friend Jamie Culliton and I were arrested in Rome for drunkenly jumping and swimming in the Trevi Fountain.
13. When judges take that first bite at competitions, what do you hope they notice first about your pizza?
I put a lot of effort into making sure my pizza stands out visually when it reaches the judges’ table, because most pizzas look similar. I focus on details — especially the crust — so that the moment the judges see it, they already want to taste it. A pizza that catches the eye is a pizza the judges will be eager to try.
14. What’s a bigger rush: winning on stage at Pizza Expo or seeing a local family smile over pizza in Cabo Rojo?
For a pizzaiolo, nothing is more rewarding than seeing the smile of a child enjoying a slice, showing with every bite how much they love it — and watching a family gathered at the table, talking, laughing, and creating memories over your pizza. Winning a world championship is also an incredible feeling, but the truth is, they are two very different emotions. If I had to choose, I would always prefer seeing a happy family, because that’s why I love making pizza: to create moments of joy for people.
15. Do you believe pizza will evolve dramatically in the next 10 years — or is tradition always king?
I don’t believe pizza itself should evolve — if it did, it would no longer be true pizza. The essence of pizza is preserving the tradition and the way it was made in the old days. What will evolve is the way we promote it, especially now with social media, but the pizza itself must remain as it is. Change the method, and it’s no longer pizza.
16. If your life story was represented as a pizza — what dough, sauce, toppings, and style would it be?
If my life were a pizza, I’d start with Caputo Americana, a 20% poolish, and 68% hydration. I’d use the finest Stanislaus Alta Cucina whole tomatoes, plenty of basil, a touch of Corto olive oil, and Galbani Premio cheese. That would be the perfect pizza — and the perfect life.
17. Puerto Rican culture meets pizza — what’s one flavor crossover you really love creating?
I introduced sweet ripe plantains on pizza back in 1995, and I’m incredibly proud of it because it’s now recognized around the world. Today, it’s known as the Puerto Rican pizza. When people think of pizza from Puerto Rico, they imagine sweet plantains, ground beef, grated Edam cheese, bacon, and a few other variations. When I created it, I never imagined it would become so beloved and iconic.
18. Every pizzaiolo has a “secret weapon.” What’s yours — a tool, an oven, an ingredient, or just instinct?
My wife.
19. You’ve achieved world champion status — so what’s left on your pizza bucket list?
I’ve achieved a lot in the pizza world, but my greatest dream is to stand alongside my friend Tony Gemignani on the World Pizza Champions team. If I could, I’d want my last moments to be making pizza in that chef’s coat , that, to me, is a life truly fulfilled.
20. For every home baker reading: if they could only learn ONE lesson from you today to improve their pizza, what should it be?
I believe the most important lesson for anyone starting in pizza is to be patient and not get frustrated when you make mistakes. Often, it’s from these mistakes that you learn the most. Once you find a solution to the errors you’re making, it means you’re truly learning. Patience and a calm mindset are key , never let mistakes discourage you.
Wilhelm Rodriguez passion for the craft comes through clearly , equal parts discipline, humility, and love for the dough. His answers reveal someone who’s not chasing trends or titles, but rather refining a lifelong craft that connects heritage, patience, and fire.
Puerto Rico may not have been known for world-class pizza before, but thanks to Wilhelm Rodriguez, that story is changing one perfectly fermented dough at a time.
