I've made this recipe many times without the VWG and I love the NY flavor and crispiness but for some reason the end of my crust always comes out flat. I am looking for a Sbarro type (puffy) crust at the end. What would cause this to happen?
Since you quoted the NY style dough formulation for a mini pizza (9") in your post, I assume that your question is with respect to that size pizza. Looking at the formulation you used, I would say that it is consistent with being able to get a decent rim. However, there may be something about the way that your toaster oven bakes the pizzas and, as a result, produces a smaller or flatter rim. Sbarro uses a pizza mold as shown at http://www.marsalsons.com/default.aspx?pageId=45
. That pretty much insures a well-defined rim. Unfortunately, such a mold is 11" in diameter and is therefore not suitable for making small pizzas. In your case, you might experiment with your dough shaping and stretching to try to get the gases in the dough to the outer rim.
When I posted the material you quoted, I used a thickness factor of 0.10. Subsequently, in an exchange with Tom Lehmann, he suggested a dough weight of about 13.5 ounces for a 14" NY style pizza, such as his NY style. On that basis, the thickness factor would be 0.0877. For a 9" size pizza, the corresponding dough weight would be 3.14159 x 4.5 x 4.5 x 0.0877 = 5.58 ounces. It might be worth a try to see if you get improved oven spring with a smaller skin. However, I would still handle the dough to try to get the gasses to the outer rim as you press out the skin.