Scott, you are right, those do look like more in the .8 range, but unless my memory is fooling me that pizza looks thinner than what I often get at pepe's. At least when I get a GOOD pie there!
Like their bake time, I think their thickness factor may not be very consistent. I never realized it before, but now that we are talking about this, I think the unusually good pies I have had there tend to be the ones on the thicker side, and thats because there is still at least some softness left in the middle after their insane bake times. It could be that they are eyeballing the dough like they do at many neapolitan joints, rather than using a scale. The video is of people showing how crackery the dough is by knocking it against their plate. Its interesting to see a video from someone who dislikes pepe's, as its considered the holy grail by most of my friends! I agree with the people who shot this video, this is definitely from a bad pie, and I hate it when they get too crackery like that as well. I also think the small pizzas at pepe's (shown in the video) are thinner than the large, and thats one reason why most people I know consider the small pizzas there to be inferior to the large. They end up too dried out. If you watch the pizzeria for a while you will see that they sell many more large pizzas than small.
For me at home making new haven style, the .1 thickness factor works the best because of the really long bakes, but maybe I have a bad stone, or I am just remembering it wrong. I do have a pretty killer imported italian oven that can hold a really even coal oven style temp on the bottom because the heating elements are running through the stone itself.
One thing I also want to add, is that their TF can fool you because most of the time they use a very well fermented dough that has very little rise and oven spring, which along with their opening style leaves almost no rim to the pizza.