Craig, we're basically discussing the identical forces involved when you pull a tablecloth from under a table full of dishes and the dishes remain intact. Once the skin is moving, the static friction force drops and whatever tension is in the skin will cause it to contract. It may take a shake or two for the skin to start moving freely on the peel, but the moment that static friction force truly drops, twang! contraction.
If you're seeing 1/2" radius/1" diameter contraction on even the most manageable doughs, I'll take your word for it, but a launch, even a .01 second launch, involves the exact same drop in static friction as a shake, and, because of that drop in friction, if there's tension, contraction will occur.
Regardless of whether or not contraction occurs during launching, here's two scenarios
1. Your technique, no contraction
2. My technique, with a 1" additional stretch to the pre-rim area, which is then shaken and contracts 1"
Are you really going to tell me that these two pies will be different in any way? Are you really going to say that 1 'elevates from good to great,' while 2 does not?
While I do see the occasional edge hanging over the side NP skin, I would definitely not consider that the norm. And the NP pies I see without the hangover seem to consistently end up round. What am I missing here? I would think that if you're consistently seeing skins larger than your peel, wouldn't it be time to purchase a larger peel?