It's hard to do. The dough usually tears up.
Slightly ticker pasta is good for sauce anyway.

Have you tried dusting more flour on your pasta sheets as you roll out? Or perhaps turn up the speed a notch? I use to get stretches and ridges until I started dusting with more four and turning up the mixer another notch.

I too like mine this way....

Folks can just experiment...one should have enough pasta dough to try several different thicknesses and select your favorite..

that I don't use my bread machine for. I've made focacci, which is alot like flat bread pizza.

Is that what you're referring to?

Seems like you could make some flatbread shaped crusts

Flatbread pizza, IIRC, contains some yeast or other leavening agent such as a little baking powder. Occasionally I see a recipe incorporating a flatbread that's almost like a thick cracker (no chewiness to the bread).