At one time I brushed my entire crust with pomace oil mixed with a little garlic and sugar. The reasoning that I was tol was that the oil acts like a barrier between the dough and sauce. I never really cared for the extra step or the extra oil so I never continued the practice.
If you would like something nice for the crust try this
Roast off some whole garlic in the oven (250-300ish) for about an hour
Throw that garlic in a food processor with evo and add salt, pepper, basil, and oregano.