Congrats on a great looking NY-Neapolitan hybrid! Will definitely stop by the next time I'm in the area!
Like you, I've been working on modifying the Neapolitan style... mine's more of a Neo-Neapolitan, which leans heavily on Neapolitan techniques and stretch, along with some AP flour to give it a bit more structure (most family and friends thought a strict 00 was too floppy).
Regarding stretch/dough thickness factor, so I just wanted to chime in with what I've learned from forum members here.
For Neapolitan, a 12 inch pizza is 250 grams. A 10 inch pizza is usually at 200 grams. (I weight my in at 210-220 if one of my partners is stretching to give some leeway).
Scott, interesting to hear your evolution on pizza as well. Always insightful to hear how others are developing their pizzas and the history of what impacted them to make those changes...