Those pies look fantastic Paulo. When I make my rendition of NY Style, which I still need to improve tremendously, they are baked in a home oven at 550 degrees for about 7-10 minutes. I have been using olive oil because it is what is in the house. I've found that in such small amounts >5% it has no impact on flavor. My concern as of recently was smoking points of different oils. I remember hearing that olive oil has the lowest smoking point of any oil. So I have been pondering the impact it has on the finished product.
My use for oil is attempting improve softness, getting that perfect crisp, yet pillowy combination. I increased the amount of olive oil last time I made pies and I was disappointed in the results. The crust was far too crisp. I have a batch of neapolitan dough for tomorrow sans oil, but for my next NY batch I will try 1% canola and possibly add sugar as well. I've never added sugar, perhaps that will help.