Maybe someone can suggest a TF for me.
TF is relative to oven spring. You're getting more spring than they are. I think if you matched their tighter crumb structure with your present quantity of dough, the thicknesses would be fairly comparable. If you want something closer to their thickness, but with your oven spring... I might go with a .09 TF.
Edit: John, this last dough looks a bit like a 6 minute bake rather than a 7. Are you still working with 525? What stone are you using?
Also, now that I've spent some more time looking at the most recent shot you posted of Pino's pizza, I can guarantee you that they're using more oil. Based on that shot, I would completely skip over the 4% increase and go straight to 5%. It might be, a la Chau, a hard fat, like shortening, but I would try 5% liquid oil first.