I don't use extra-virgin oil in my crusts or sauce, because it's too strong. I like "light-tasting" oil instead, but it's a pain to find it in big, economical containers. I found another grade of oil tonight. "Sauteeing and Grilling" oil. It's lighter than extra-virgin, but slightly darker than the other stuff. I assume there must be something bad about it, because it's very cheap.
Has anyone tried this stuff?