I suppose I'm confused. My dough balls are rubbed with oil and placed into tins. I don't see a difference between one side or the other. Both sides are rubbed with flour before stretching. I pay no attention to which side is which. I would say that when I press the dough out and form a rim, from that point on, the side that is up stays up, but I couldn't tell you right off hand if that is the side that was up in the tin.
I flour it while it's in the tin, then pull it, flip it over and flour the other side. If I don't flip it back over, then the side that was down in the tin will become the upside. Like I said, I'm not paying attention to which side is which. I'm just trying to prep and launch as quickly as possible so I can get it in the oven in a reasonably round shape, without throwing anything off the dough, and without going overboard on the flour.