My uncle Jeb Archer and Roger Colwell owned the Pizza Shack and I worked for Rosie's. I don't remember where Jeb and Roger got their dough, but I know that Rosie's got it from Sunkist bakery in Sioux City (probably still do) and that made a great crust. Both pizza's tasted very similar, but I think Rosie's thin crust and oregano seasoning give it a little different flavor than all others. I live in Houston now and we stop to get it whenever we come to town. They should franchise it, it's that good.Rick Archer

There use to be another small pizza joint called Pizza Shack in the early 60's. It was just as great as Rosies. I always wondered if it was from the same recipe. It's still on of the only few left that make there own from scratch. I can even order it uncooked so i can take it home and cook it when my family is ready to eat. Every time I arrive back in town, I make sure Rosie's in on my list for dinner. Thanks Rosie's for all the good years of staying open.