clarkth:

You may want to look at this in terms of the "thickness factor" which is the weight of the dough ball divided by the area of the pie circle. (in ounces and square inches). There is no hard and fast rule and the actual thickness of the rim compared to the thickness of the middle can make one pie different than another, even with the same thickness factor.

Having said that:

Esssen1's pie is 15.14 ounces for a 16 inch pie. The area of the pie (pi X radius squared) is 3.142 X 8 X 8 = 201.09. The thickness factor is 15.14/201.09 = .0753, say 0.075

Your pie is 20 ounces for a 16 inch pie, so the thickness factor is 20/201.09 = .0995, say .100.

Craig's is 17.6 ounces for a 17 inch pie. The area is 3.142 X 8.5 X 8.5 = 227.01. So, the thickness factor is 17.6/227.01 = 0.07753, say 0.0775.

0.075 is on the low end for a NY style pie (although some are lower). And 0.100 is on the high end (some are higher, maybe). Although there is some debate on the forum on what is "right", I would push you towards the lower end. It is hard to think about 0.100 as a thickness factor for a "**thin** NYC style pizza." It is harder to stretch it out that thin (well under 0.08), but completely manageable with the right dough, etc.