Most people tend to associate using a high quality olive oil with Neapolitan pizzas. However, as noted in Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,656.msg11520/topicseen.html#msg11520
, what is generally far less known is that the Neapolitan pizza operators do not routinely top their pizzas with olive oil, but rather with seed oils or even soybean (soya) oil (of course, no oil is used in the dough itself). All of these oils are safe to use to top pizzas because the short bake time of about a minute or two won't materially degrade the oils and alter their taste or other characteristics. However, in my oven, the typical bake time is much longer and more likely to degrade a high quality olive oil. Consequently, I am more likely to use a lesser quality olive oil to top my pizzas, like the Bertolli Classico brand of olive oil. In my case, for some time now, I have been using soybean oil (vegetable oil) in my doughs rather than olive oil (although I sometimes use the Classico oil in the dough).
If I were a pizza operator wanting to use olive oil in the dough itself, I perhaps would use a pomace oil. I once suggested pomace oil to a member who was also a pizza operator. He had been using extra virgin olive oil. He made the switch to pomace oil and said he (and apparently his customers) couldn't tell the difference. The pomace oil was also quite a bit cheaper than the higher quality olive oils. A blend of olive oil and canola oil, such as a 80% olive oil and 20% canola oil blend is also a reasonable choice, and a less expensive one at that when compared with most olive oils. My own view as a home pizza maker is that the very best olive oils, which are usually expensive, should be reserved for uses other than for pizza.