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Cape Cod Cafe in Raynham continues a tradition that began in 1939, when E. James "Papa" Jamoulis developed bar pizza as a way to feed factory workers after their shifts. The signature pizza arrives in a ten-inch pan with thin, freshly proofed dough, a homemade oregano-based sauce, and a blend of cheddar cheesesโall baked in a deck oven using a recipe that remains essentially unchanged from Papa's original formula. The restaurant ships frozen versions of the same pizza nationwide through Goldbelly.