Dear Nbickett, you asked, "Suppose one wanted to dress the face [of dough ball], would one avoid exposing the face to pressure while shaping and stretching? In other words, might there be structural disadvantages to pressing the face into a surface while shaping and then flipping it to dress it?"
I am not sure if I fully understand your question. One way or other, whether the face of dough ball is pointing upward (away from the marble top) or downward (against the marble top), the face will be inevitably pressed into the surface either directly or indirectly while shaping the dough disc. However, some pizzaioli hardly let the face be directly pressed against the work surface. (Please, check out the following youtube link below.) I would assert that a dough disc fashioned in this manner would yield a softer crust than a dough disc that is manually pressed against the work surface on both the face and base. Have a delightful weekend!