Interesting, I have a silicone bristle basting brush that might do the job, without risk of losing broken bristles. I use it for Olive oil, but I'm looking to try some sparsely topped pies, might have a go with the sauce.
Working on a summertime gas grill/pizza stone method to avoid the hot kitchen. So far, all edible, but consistancy all over the place. Need to slim the toppings I think.
btw, first post, sooooo much to read, I wish I could contribute some knowledge, but I'm in uptake mode
love the site, waiting on 6 in 1, playing with KASL dough recipes.