I've tried both methods.
With olive oil: Easier to stretch, dough feels... "right"... Tastes better in some cases. But, limit your olive oil to... 1-1.5 tbsp per cup of flour. I think that's a fair estimate.
Without olive oil: Difficult to manage, tears easily. Lacks a bit of flavor.
Now that I've typed all of that out, decide for yourself. A small bowl of dough is a small price to pay for more data. And, most homemade pizza is orders of magnitude better than chain stuff.