In part two Roberto insists on topping the dough ball's outer surface -- the "face" or, "top" of the ball -- after stretching and shaping it, and at 0:52-0:53 you can see that the other fellow flips the skin revealing the "face" (I presume) before he adds the tomato sauce. I've often seen those preparing neapolitan pizza flip the skin several times while shaping it before the stretch, and I wonder if this affects the outcome, in other words, should the "face" of the skin remain upward during the stretch, or is the goal simply to be sure to top the "face" after shaping the skin, regardless if one flipped the skin while shaping?
In my own pursuits, I've noticed that there appears to be more rise when the "face" of the skin faces upward (i.e. away from the oven surface), but I have never thought to keep it facing upward while I shape and stretch it.
