Typically, a Chicago pizza has a deep crust to hold thick layers of cheese and toppings. Though Mama Luna's Restaurant and Pizzeria stuffed pies alongside thick and pan crusts, as well as thin-crust pizzas that took home a first place award at the Chicago Pizza Fest. They've also scaled up the size of their pies since they first opened in 1960. The restaurant serves a signature megaball pizza, a giant thin crust spanning 512 square inches, and the only crust with a hope of supporting all 26 kinds of toppings they offer at once. The menu doesn't stop at pizzas, though. Guests can also dig into a wide variety of Italian entrées ranging from veal marsala to baked mostaccioli to meatball sandwiches.