Pete-zza’s latest numbers on Thickness Factors for different pizzas

These Thickness Factors were posted on pizzamaking.com/forum/index.php by Pete-zza (Peter)

Thin crust (general): 0.10
NY "street" or "slice" style crust: 0.085-0.10 (I personally like 0.10-0.105; some will argue that that is too high for a NY style)
"Elite" NY crust thickness: 0.065-0.085
Medium crust (general): 0.11
Thick crust (general): 0.12-0.13
Neapolitan 1 crust: 0.07-08 (for high-temperature applications)
Neapolitan 2 crust: 0.095-0.11 (for home oven applications, e.g., A16 clones)
Thin "crispy" cracker-type crust: 0.05-0.08
Thin "tender" cracker-type crust: 0.09-0.10
American style: 0.12-0.14
Chicago deep-dish style: 0.11-0.135
Sicilian style: 0.12-0.13 (however, I have seen as high as 0.15)

Norma