No, we have not converged on a final recipe. There are a number of reasons for this, mostly because there was quite a bit of variation from franchisee-to-franchisee and from one section of the country to the other, partly because they were buying ingredients from different foodservice distributors. So the question becomes, "which particular Shakey's"? Other reasons are that none of the previous posters who worked for Shakey's ever wrote down details. Back in the 70's, franchisees were already used pre-packaged add-ins to the flour and tomato puree or other tomato product they were using. Also, food service cheeses may not be the same as back then. Sadly, interest is waning just like interest in the Howard Johnson chain has waned. I myself am concentrating on the current product as sold in Southern California. My memory and senses are not good enough to know if I nailed the recipe from, say, the Washington, DC area, correctly.