Wow....this is one of those weird coincidences that makes me believe in things like Fate and such!
I think I'm the person you quoted in your post, snowdy; I seem to recall saying something like that two or three years ago--am I right? And by incredible sheer coincidence, I was *just now* about to start a thread about my experiment YESTERDAY, where I drizzled olive oil on my pizza for the first time, SPECIFICALLY because I just remembered I'd seen Dom do it at DiFara's, as you mentioned just now! Weird eh??
To answer your question--
Don't take my "don't use EVOO" advice as gospel, by any means. Since you're curious, my advice would be to simply try it in a dough batch and see how you like it. If you hate it, at least you're only out a few tablespoons of olive oil, some flour, salt, water, and yeast
For what it's worth, I have tried to use EVOO in dough (when I first started out), and found the taste effect to be poor. I seem to recall that I asked about it on this forum, and I think the general opinion was that EVOO is not all that great when added into dough. But YMMV of course
In my experiment yesterday, by the way, I used the regular (not EVOO) Filippo Berio in the dough, and then drizzled it over the finished pizza just before putting it into the oven to bake (I used a turkey baster thing to do the drizzling, since I lacked the proper toolage). It turned out very well; it gave a little nice "zip" to the overall taste. Indeed, it worked much better than my previous similar experiments with brushing the oil on the bare crust before adding the sauce and cheese. I didn't overdo it; I tried to do it just like I saw Dom do it on one of the several YouTube videos of Dom doing his thing. I'm not sure I'd want to try it with EVOO though.