

If you really want the retro experience, you can get a modern USB version of the original IBM Model M keyboard from Unicomp (https://pckeyboard.com/). I believe these are made on the same equipment that made the Model M back in the day. Buckling spring keys, metal frame, huge, heavy, and loud. Lots of configuration options and the only lights on them are the (admittedly annoyingly bright blue) lock status LEDs. I’ve used an original Model M and own one of these. They’re amazing.
I’m something of foodie and I agree with this. Also use less sauce, spread the sauce thinner, or find a sauce that has less water in it. It’s the unevaporated liquid in the sauce that insulates the dough on top and keeps that surface from baking properly, making it mushy. Par-baking the crust starts that baking process before you put the ingredients on and helps to avoid this.
Lots of thickly cut toppings with liquid in them such as tomatoes or improperly dried fresh mozzarella can also prevent the crust from baking properly so par-bake and then add the ingredients before finishing the baking to help with this. Good pizza takes work but you’re on your way to it.