wow, that's interesting! this may sound off topic at first, but i remember when i first started making pita, i had trouble with them poofing consistently(like, into one big balloon, instead of multiple bubbles with flat spots). i found out that using two grocery store style generic bamboo skewers on each side of the dough discs, while them rolling flat as evenly as possible (and giving them a little rest before baking) will almost always result in even balloon style poofing for me- even in an oven set to 450F, but much more rapidly if the temperatures are higher. so, thinking back on that these two things were the only thing i did differently to when it unevenly poofed, it makes me think that it has something to do with even thickness where the bubbles are, and then an unevenness where it doesn't poof/where the toppings are and of course enough heat to create the steam...? i have never seen this on a pizza, but when there's a "kink" in the pita disc, it will not poof in that spot, at least not for me. i have no idea if this is helpful at all😬