With all the discussion on the forum about olive oils, and which ones are best to use on pizzas, what many do not realize is that in Naples most of the pizzerias use seed oils, such as sunflower and soybean oil, rather than olive oil. According to an earlier post on another thread by Marco (pizzanapoletana), long ago, when the pizza was exclusive to Naples, the only two fats available in the city were rendered pork fat and olive oil from the Sorrento peninsula. The olive oil from the Sorrento peninsula is very mild, but it is now too expensive, so most pizzerias have turned to sunflower oil both for a mild taste and especially for cost. According to Marco, Da Michele, which Marco deems to produce the best dough in Naples by any standard, tops the pizza with soya seed oil, mainly for the mild taste.
My recollection also is that many Neapolitan pizza makers don't put fresh oil on the pizza after baking. This is deemed unnecessary since the pizzas are baked so fast that the oil doesn't have a chance to break down or deteriorate in flavor during the short bake time. Since I bake my pizzas in a standard home oven, which takes longer than in a high-temperature wood-fired oven as used in Naples, I often use small amounts of olive oil on the pizza both before and after baking, mainly for flavor. I try to avoid the olive oils that are intense or herbaceous in flavor and character, because they tend to overwhelm the more basic flavors of the tomatoes and cheese. Many times in the past I have used the Colavita olive oil, and have always found it to be a very good olive oil.