Check out my pizza full of blisters on the crust.http://www.pizzamaking.com/forum/index.php/topic,14486.0.html
The pie with the blisters,did not have any oil brushed on the rim before baking.I have made other pies like this,with oil brushed,it becomes shiny when removed.
Here is a close up of the blisters on the crust from that same link,but no oil was brushed on the rim before baking.http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=14486.0;attach=38525;image
There is no super secret to getting it.Add 2 % oil to the dough,and then before you put the dough ball away,spray the ball with an oil spray.Put dough away for a cold rise,The oil will pool around the doughball,so when you go to open it,it will help fry the rim a little bit when baking.Dont use alot of bench flour on an oiled doughball either.Use enough to open,but keep the rim wet from the oiled bowl if you can help it.
When you make a crust with it,you will get blisters everywhere.If you want it more shiny,brush some olive oil/buttery mix,you choose,on the rim before baking.