I was at Di Fara's a couple of nights ago (as always, a fantastic pie), and while waiting, watched Mr. Di Fara at work. I noticed that he pours a good amount of olive oil over the dough - maybe a little less than a quarter cup. How common a step is this is pizza making? While a good amount of grease dripped off the pizza while eating it, it didn't taste "greasy" in the bad sense of the word. In fact, I'm sure it adds to the taste, but I'm just wondering given the calories involved, if this is an essential step in making a great pie.