Desired thickness to roll to during lamination?

For laminated doughs, does anyone know if there's an "optimal" thickness to roll or sheet to during the lamination process? By that I don't mean the final dough thickness of make-up, since that of course depends on the product you're making, but rather how thick you should roll the dough to before performing a fold.

I've seen various pastry chefs cite 1.5-0.6 cm thick, and even seen a couple say the thickness of "a finger". My intuition is that rolling it thinner will make for a more even lamination due to less overlap in the creases where the dough is folded; is that correct?