I was switching back and forth between regular Olive Oil and Vegetable Oil in my pizza dough. I guess I stuck with one at random just to be consistent and have not tried the other in months.
This pan pizza (Detroit, PH, Sicilian, etc) thing is all very new to me in the past year. I was not overwhelmed by the vegetable oil for the PH attempt recently. The butter flavored Crisco for the Detroiters I've done have been much yum yum. I did have good luck with Chicago Deep Dish last year with one of the corn oils, but I forgot which one it was. I bought the big jug of Mazola this past weekend. I hope it's the right one.
At least in Southern California, avocado oil is readily available at Costco and Trader Joes. It can be used as a direct substitute for butter in baking.
Grapeseed oil is my go-to for cooking anything on a pan. It's flavorless and has a high smoke point. Canola oil tastes awful IMO and cheap olive oils have awful stale odors. When cooking/frying I just want the flavor of the food to come through.
I had a few less than wonderful results with Canola and Peanut oil and switched to vegetable oil as a result. It's almost like the peanut oil changed overnight. The Canola was good riddance. Oddly enough, Peanut oil used to be everywhere on the shelves. I think our local grocery now only has one private label entry.
I also wonder if generic vegetable oils are not as good somehow as name-brands. I never really paid much attention to it all until the past few years.