I have used a few great tasting recipes for pita.  Even though I always get a great puff, I don't get an even split.  They are thinner on the top than on the bottom.  Since this is the case, do I move my rack and stone up or down?  I am thinking up.  I was hoping someone could tell me for sure because I sure don't want to be moving a hot stone around to get it right in the middle of baking them.  Thanks, Terry