I've never done a side-by-side browning comparison of oiled vs unoiled dough or one with different kinds of oil. I've pretty much stuck with the EVOO for any of my pizza-related oil needs. Since my experience with the All-Trumps is a bit limited, I don't know whether to attribute that golden browning to the flour, oil, or a combination of the two. Perhaps Peter might have a more informed opinion than mine to contribute. TAKE IT AWAY, PETER!
I have not done any side-by-side tests using different types of oils either. Once in a while, I will read things over at the PMQ Think Tank about using different types of oils, but it is usually in the context of taste and cost, and mainly for professional pizza operators. An example is this PMQTT post by Tom Lehmann: http://thinktank.pmq.com/viewtopic.php?p=13122#13122
. Or it might be about using shortening in lieu of oils, such as discussed at another Lehmann PMQTT post at http://thinktank.pmq.com/viewtopic.php?p=6662#6662
From the standpoint of crust color development related to the use of oil, I think the quantity of oil and where and how it is used is something to think about. For example, if there is a fair amount of oil used in a pan, for example, like the steel pans you use, the good thermal transfer characteristics of the oil, along with those of the pans, will cause the bottom crust to brown as the oil, in effect, "fries" the bottom crust. That is what is behind the Pizza Hut pan pizzas. If there is a lot of surface oil on top of the pizza, that oil serves to capture many of the flavors of the various toppings as they bake. Otherwise, if volatile, those flavor components may burn off and disappear from the pizza. To the extent that the surface oil is on the unbaked rims of the pizzas, there will be some contribution to crust coloration because of the good heat transfer characteristics of the oil. It may be that some oils work better at this than others, but I have not studied those effects. I think that the oil in the dough, even in large quantities, is less effective at increasing crust coloration than if applied topically to the unbaked dough. The residual sugars in the dough at the time of baking and their Maillard reaction and caramelization effects are more likely to contribute to crust coloration than oils topically applied. At least that is my opinion having made many high oil, high sugar doughs.