If I'm folding the top over the bottom, then the 50/50 (or there about) is a better ratio for me. It makes the bottom a tad smaller and the top a tad larger. If I'm folding the bottom up over the top, as this suggests, then I use closer to the 2/3, 1/3 ratio. To be honest, I usually don't worry how I split the dough. If weighs out nearly half, I fold the top over. If the 2 pieces are different weights by more than a little, I'll switch to folding the bottom up. All yummy in the end!

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