I really want to make a cracker-style crust with lots of lamination and bubbles. For members here in Oregon, the crust I want to make is like Pietro's, Papa's pizza, or Round Table Pizza. The last time I lurked and researched this on this forum several years ago the belief was that it required a sheeter. I worked at one of these parlor's in college and that is what I used. Here, some people have laminated the dough by hand to emulate a sheeter but the results were mixed.
I am willing to buy a manual sheeter for under $500 but don't really want to be the first person here to do so (from my searching). Other than the sheeter in this thread from Brazil that we can't import, I have seen the links to eBay and Amazon. I don't want to buy a $50 imported sheeter that is resold on eBay for $500. I am reluctant to buy a sheeter that was not designed to sheet pizza dough, unless someone here owns one and can recommend it.
If anyone has personally used and recommends a manual sheeter that I can buy for under $500 I would really appreciate hearing about it. I'd like a wider one, but could deal with a 12 inch (300 mm) model.