I found that it depends on the dough characteristics.
If they are relatively tight and tidy, they like the Neapolitan slap to open up, followed by the hand drape.
In these cases, the dressed pie is about the desired size of the finished product.
However, if they're very developed and slack, they risk getting blown out and developing holes.
In that case, I do the finger dimples, a few hand drapes, but keep the skin relatively small.
I dress it quickly and then open it up to the desired size after I slide it on the pala.