I use a flavored seasoning spray that we get from Sysco on the edge of the crust before I roll it. It has olive oil butter and garlic. I've found that if I spray it on before and once during baking it helps brown the crust up quit nicely.
I give it another shot after boxing it up, partly so it smells really good as I hand it to the customer, partly to keep in moisture and keep the crust softer as it cools, and partly cuz it just looks better!
The seasoning I use is something I found at G.F.S. "Italian Seasoning" I have made my own but this works quite well. I t has, oregano, marjoram, thyme, basil, rosemary, and sage. A little goes a long way. I usually dust a little over the whole pie before baking too, mostly for looks.
I use the dough docker always, if I don't, when I proof the crust it bulges up in places. One of the first ones we made didn't get docked and when we proofed it, it came out looking like a big football! It was funny as h*ll! I wish had a picture of it.
I got the docker at Gordon Food Service for I think 18 clams. You could get by with a fork like I did at first too.
Sometimes people want extra garlic on the crust so I sprinkle garlic salt on the edge before baking, it make it like breadsticks, NO BONES!
I've got some other pics of the process if anyone is interested.