Thanks to all of the you who posted replies about my initial query! The replies were both informative and entertaining.
Mostly, I was trying to figure out if the "New York Style" board was the appropriate place for me to be posting about my particular style of pizza. Seems that it is, even though my thickness factor (0.05 in the original post) is on the low side.
So, now I want to post a follow-up. I have done some experimenting with varying thickness factor (tf) to try to figure out where my personal sweet spot is. First, I made a pie with tf=0.10, since that seems to be a common tf for NY style. For me, it was *way* too thick (obviously this is a very personal and subjective issue). Since I focus on very minimal, high-quality toppings, I find that a tf=0.10 crust just overwhelms the pizza.
So, I then made two more pies last light, one at tf=0.06, and one at tf=0.07. I think that tf=0.06 may be very close to perfect for me. It's almost as thin as the 0.05 crust, but provides just enough structure to avoid excessive tip sag. Sure, the tip will sag eventually, but a decisive move for the first bite solves the problem.
I've posted some pictures below of the 0.06 pie. For the record, here are some details on the dough:
KASL Flour (100%)
Cold fermented at 40 degrees for 50 hours. Baked at 550 deg on 3/8" steel preheated 70 min.