I don't like extra-virgin olive oil in pizza, so I use extra-light oil. Unfortunately, it's expensive. Now that I'm making pizza for my church's cafe, I want to reduce the cost. Today, on a lark, I decided to pick up a jug of a 75/25 blend from Gordon Food Service. It costs around a fourth as much as extra-light oil.
I'm concerned that the nasty, fishy canola flavor will render the olive oil component worthless. Have any of you tried this stuff?
