I have used classico, EVOO and plain old vegetable oil in my pursuit... EV was too strong, the flavor of the oil overpowered the crust, the vegetable oil was too... well, *oil-y*, if that makes any sense... so, the non-EV olive oil won the day. The flavor complimented the pizza, made it crisp without feeling heavy or greasy.
I've never thought about the flash points of oils in the hot oven...but since it's an even source of heat with no open flame, I wouldn't think it would be a problem. But still, it makes me wonder if anyone has had their pizza catch fire? A new trend... pizza flambe!
I'm not a stickler for numbers, either, but I do take copious notes so that I can document my successes and failures... and learn from both. This is especially helpful in the fact that I make pizza only every other week, an agreement made with Dear Husband because I was fearful that in my frenzy to achieve my Tommy's clone, I would burn him out on pizza for good!
My question, though... if you parcook the crust and let it cool for a whole hour, when you put it back into the oven, doesn't it dry out since the "chemistry" portion of the dough is done? How long and at what temps for each iteration? Not sure I could let it sit on the counter without diving in!