I've tried the adjustable rolling pin, the one with the colored bands. TBH, for me it wasn't super effective, and the bands kept sliding off. It was a real pain in the butt. Personally, I don't think you need a sheeter. You can do this at home with a rolling pin and a pizza serving tray that you can use as a guide — or, better yet, an inverted cutter pan that would work as sort of a HUGE cookie cutter. Figure out what TF you want, make your doughballs X-many grams to comply with that, then roll it out to a just-slightly
-larger diameter than the size of your cutter pan or guide pan. Obviously make sure to factor in the diameter for the crimped edge.
Your consistency may suffer a bit at first, but the more you make it, the better you'll get at judging rolling size and consistency of thickness. Yes, you may be off 10-15 grams if you accidentally roll too large, but like I said, you'll get the hang of it, and TBH, I personally don't believe 10–15 grams would make a huge difference. (When I worked at a certain WFO pizzeria, we measured our doughs to within a 10-gram variance, and you really couldn't tell.) If you find it's making a huge difference, increase your doughball weight.
I was in a similar situation as you at first in making my bar pizzas, and I would weigh my waste dough after I cut out my circles and then figure out the average amount of waste I was generating — then I'd factor that into what my starting doughball weight should be. (Eventually I moved toward rolling to nearly-target diameter and then did a final stretch in the pan [my bar pies are cooked in pan first, then turned out on stone, so I don't have to worry about cutting]).
To my mind, it isn't about the sheeter. I use a rolling pin for doing my bar-pizza pop-up, and I'm happy with the crust. I suspect the only reason they use a sheeter (and the chief reason I would use it in a volume operation) is that it saves time and is way more consistent than someone rolling out skins by hand all day. I'm fairly consistent now with thickness and diameter, but even then, if I don't start with a good round doughball, it can throw things off.
You may want to look at Aimless Ryan's blog on cracker crust styles. He looks like he's done something really right to recreate that effect: http://ryanspizzablog.blogspot.com/search/label/Cracker%20style
I tried his Tommi's clone at one point thinking it might reveal some insight into the style of crust I wanted, but eventually I realized I didn't want cracker-style. That said, it may make the flaky kind of crust you're looking for.
IN GENERAL, my philosophy is less about trying to clone a specific thing and more about finding something you love that works for you. If that thing is replicating a childhood memory, then there you go — you'll want to pursue tweaking things until you feel you've cloned the sauce, the toppings, the cheese mix/distribution. For that reason, I can't help you on sauce or toppings. But figured I'd jump in on the rolling pin thing here. Hope that helps!