Happy Spooktober, Dunmore! October brings more than just the crisp fall air—Halloween is around the corner and 3 football season is here! And let’s be honest, what’s a game night without some great pizza and wings?
This month, I had the pleasure of sitting down with Peno, the owner of Dukes Pizza, located at 620 S Blakely St, Dunmore. In our exclusive interview, Peno shared his extensive experience in pizza-making and opened up about how food delivery apps are impacting small businesses like his. And, of course, Peno was kind enough to whip up a couple of pizzas for me to try. I can’t wait to share my favorite with all of you!
Peno’s pizza journey began when he was just 12 years old, helping out at his uncles’ bar. After their time in the bar business, they went on to open the first Dukes in Peckville. While the Peckville location was still operating, Peno connected with some friends over at Dunmore Lumber, who had a space available. That’s when Dukes first opened in Dunmore—eight years ago.
A fun tidbit about Duke’s Pizza is the story behind its logo. It’s a heartfelt tribute to Peno’s late uncle, who originally founded Duke’s. His nickname was “The Dog.” And to add a personal touch, Peno’s favorite breed is the bulldog! So every time you see that logo, it’s not just a cool design—it’s a nod to family, legacy, and Peno’s love for his favorite four-legged friend.
The first pizza Peno had me try was his Tomato Basil Garlic Pizza, and coming from someone who doesn’t even like tomatoes, I confidently gave it a 9/10. This is just one of his many delicious non-meat options. Another popular choice is his award-winning Pagash! While I didn’t get to try that one, it’s a best-seller year-round, so I think it’s safe to say it’s definitely worth the hype!
Peno made me three other pizzas to try: his original red, the Dukes FAMOUS Steak and Cheese Pizza (which is honestly to die for), and his brand-new Garlic Parm Chicken Wing Pizza. They were all spectacular, but my favorite had to be the Garlic Parm Chicken Wing Pizza—I could never pass up on some spice! What really stood out to me in all the pizzas was the cheese.
Yeraldi: I really like the way that your cheese melts.
Peno: Let me tell you something–during the pandemic I couldn’t get my cheese for the longest time, man.
Yeraldi: Are you serious?
Peno: Oh yeah, I used different cheese, and that’s happened over the years. Throughout the years I’ve used different brands, you know, but the one that we’re using now has been solid for a very long time. I think our customers love it.
Duke’s menu is filled with gems–another pizza that has been selling like crazy is his Hot Honey Clucker Pizza which is drizzled with the delicious hot honey sauce. Perfect if you enjoy the mix of sweet and hot together!
You can’t deny that Dukes has some of the greatest specialty pizzas, but what makes this place even better is all the deals they offer. Remember that famous steak and cheese pizza I was talking about before? That is one hefty pizza that will certainly feed a household with leftovers. “I tell everyone, each slice is like eating half a cheesesteak.” Says Peno.
The regular price for the steak and cheese pizza is $27.50. However, if you head down to Dukes on a Wednesday you can get an entire tray of the steak and cheese–plus a red tray–all for just $35.50! On Tuesday,, Peno offers @ red trays for $24.00 and my new personal favorite deal is the $5 App. Friday, where all appetizers are just $5!
Peno does his best to keep deals alive and prices low, even in a time when the cost of everything is rising. However, one challenge he faces is the use of food delivery apps. Peno explains how he has to raise his prices on these platforms to get a fair share back.
Peno: If I showed you the math, you’d be like, “Oh my God, are you kidding me?” You do $800 in business with them, you get like $450, $500 if you’re lucky. So now, you have to raise your prices.
Beyond making delicious pizzas, Peno also uses his position to give back to the community in any way he can.
Whether it’s helping with school fundraisers or feeding local football teams, Peno is always ready to lend a hand. Duke’s will even be participating in the Hart Law & The Dunmorean‘s first annual Trunk or Treat event at the end of this month! For more information about that event, you can visit the Hart Law and The Dunmorean‘s Facebook page.
No business would be anywhere without its clients and community, and Peno understands this best.
Peno: That’s the thing. Family and friends have kept Dukes going all these years. The customers become like your family. Jimmy John—if you could put his name in there, that would be great.
Yeraldi: Yes, of course!
Peno: Jimmy John, that’s what I call him. Customers like him are the reason we’re still here, the reason we got through the pandemic and the road closure out front. We wouldn’t have survived without a guy like him. He’s been coming here since we opened, very loyal. In fact, his son just developed lactose intolerance, and I got some cheese for him. I made him a pizza last week.
Yeraldi: Oh, that’s so sweet.
Peno has been in the pizza business for so long, and what fuels his success is the love he has for it. I asked him what advice he would give to someone looking to open a pizzeria, and here’s what he had to say:
Peno: The best thing I can tell anyone is, you know, stick with it. If you really love the food, if you really love feeding people and seeing the joy it brings them, it’ll probably work out for you. Because there are definitely highs and lows in this business. The summer is not fun. July and August are rough months, but then once you get to the fall, it’s open water—we’re busy. I would suggest that if you really want to get into the food business, you have to have the passion. You have to really want to feed people. Otherwise, it’s a lot of work. I mean, I just enjoy it, I really do. And always remember to treat your customers well.
Dukes Pizza is open Tuesday through Sunday, with hours varying, but they’re always ready just in time for lunch! If you haven’t already, I highly recommend ordering some of Dukes’ Garlic Parm Pizza for your next game night!
A huge thank you to Peno for his time and for making me some delicious pizzas to try. If you’ve read this far and are now craving some Duke’s, don’t forget to let him know Yeraldi from The Dunmorean sent you! Peno is an amazing guy and a staple in our community—may his steak and cheese pizzas go down in history as the best!