I can't give any input on [Walter's sheeter] for pizza.
I can. Although it was awesome to finally be able to use a sheeter to roll a laminated skin, and even though Walter's sheeter is fantastic, the sheeter's narrowness makes it kind of prohibitive for pizza (if you ever want to make a pizza larger than about 11").
Interestingly, I couldn't tell a difference between the two laminated pizzas I made in Walter's oven. The only difference between how I prepped and baked the two pizzas was that I rolled one of them by hand Saturday evening at home, then immediately refrigerated, and I rolled the other one with Walter's sheeter Sunday afternoon, a couple hours before I baked the pizzas. (After sheeting the second skin, I mistakenly put both of the skins in Walter's freezer, rather than in a refrigerator. Thankfully that didn't end up hurting the skins.)
Verdict: If I had the option to buy either a good homemade 16" manual sheeter for $300-$400 or a sheeter like Walter's for the going rate (which I'd assume is well over $500), I'd take the homemade manual sheeter.
If you look over Jet_deck's manual sheeter thread, you can probably learn pretty much everything you need to know. I think I've figured out most of it, but there are still a couple things I don't understand. However, I think that's only because Gene did not reveal all the details or show a few detailed pictures that would have helped me. I think if I had all the relevant information (or a chance to look at Gene's second sheeter in person), I'd probably understand everything. But I probably still wouldn't be able to make one without help from someone who understands and possesses the right tools.