I just made Philip Johnsons recipe this evening and it was close but it seemed more dry than Barnabys. The flavor is close and I plan to make your recipe in the next coming days. I still go to the Barnabys in Northbrook and the one thing my wife and I love about the Barnabys crust is the buttery flavor of it, the outside crust looks moist and tastes buttery. Do you seem to achieve this in your recipe? I noticed that even though I rolled mine out pretty thin, it wasn't thin enough. You say you use a wooden spoon to mix the dry ingredients, doe sthat mean you do not use the Kitchen Aid as Philip johnson did? Most of my great grandmothers recipes dont turn out today because we all use electric mixers vs her hands. I always have to ask now to make sure that isn't a problem.