The “shortening vs. oil” debate in pizza dough is a lot like the “shortening vs. butter” debate in cookies. Shortening can do some pretty impressive things texture-wise, but it’s not famous for flavor. I love the rich flavor that olive oil imparts to this pizza dough, and I’m not willing to give it up for some marginal gains in texture. Plus, if you want to pretend you’re in Italy, olive oil is your girl, no question about it!