Not to pester too much... but.... inquiring minds want to know! 
Sorry for not reporting back sooner. My Brazilian friend brought me the manual dough sheeter about two weeks ago. I have used it twice so far. The reason I did not post anything yet is that I planned to post a video along with my report but I haven't been able to produce the video yet. I am planning to make another batch of think crust pizzas tonight so hopefully I can shoot some video and post that this evening.
The design of the machine is very basic. It consists of two cylinders (each about 15" long) mounted on a plastic housing, which in turn is mounted on a wooden base. The machine comes with a couple of clamps that are to be used to secure the base to a table. The bullnose on my kitchen counter is too thick for the clamps so I had to clamp it to a wooden cutting board, which is not an ideal base. I am going to try to find some bigger clamps to solve this problem. But it works OK attached to the cutting board. Some slip-sliding away but manageable. There are two tension screws on top that you screw up or down to move the top cylinder closer to the bottom cylinder. It cranks down to maybe about 1/16" or so at its tightest. It does turn out a pretty thin crust when you get down to the finest setting.
The machine does have some issues. It has these quite large gears that tend to jam a bit when you adjust the rollers to be very close together. But I noticed that the problem began to subside the second time I used it so maybe with more use the problem will go away all together. But it is an issue. The handle also falls off all the time so I will get a clamp of some kind to hold it in place during use.
Overall, I think this machine is a very good value, especially when you price out electric-powered dough sheeters, which all seem to be well over $1,000, even used. (This manual dough sheeter about $45 U.S. excluding shipping.)
Forty-five dollars doesn't buy you a professional grade machine. It's a bit rickety. But it does work. You can crank out a decent thin crust pizza in about 3 minutes or so. And if you want to laminate the crust that's pretty easy too. (I know from experience that rolling out a crust that you have folder over 4 times is a LOT of work, which it isn't so much with this machine.) And using the machine is not difficult, although it takes a bit of practice to learn how to use it. It probably would help to have an assistant to crank the machine or guide the dough. Doing both jobs by yourself takes some practice. By the second time I used it I was doing OK. If you don't pay close attention you can find the dough wrapping around the lower roller and coming through a second time. But with a bit of practice it's easy enough to use.
For thin crust fans who you can get hold of one, I think it's a good appliance to have. It violates Alton Brown's "no single use appliances" rule, but what the heck, we have lots of single use appliances in our kitchen (like the espresso machine!) It probably would be OK for making pasta as well, so there's a dual use for it.
I will do my best to post at least some video tonight. I do have some recorded already but I wasn't too happy with the quality so I'm going to try again tonight to see if I can do something better. Don't expect anything of extremecooking quality but you'll get the idea. You do kind of have to see it in action to know whether you would want one.
As far as how to obtain one, my friend told me that the vendors on the
site I bought it on would not ship outside of Brazil. I did also post a question to the vendor and he said they did not ship outside of Brazil. But this machine is made by a Brazilian manufacturer (I forget the name but will post later) so I imagine they probably have a foreign distributor. Maybe I can ask my friend if he can find out how to buy one for export and see what he says. Here's a link to sheeter:
http://produto.mercadolivre.com.br/MLB-460715258-cilindro-para-massa-mega-doro-45-cm-malta-pizza-mes-pasteis-_JMRegards,
TinRoof
