I've worked on wood, marble and stainless steel, and my preference is for stainless steel. It is a snap to clean, and the dough really handles well on it for my way of opening the dough into pizza skins. I like to push the dough out to size on the table top and finish with a toss or two. The dough slides well on the stainless steel top but exhibits too much cling to the wood top. The marble top is also great, but more expensive.
If you opt for a wood top, the perferred oil to treat the top with is white mineral oil. The oil is applied after the top is scraped and damp wiped, then apply the oil liberally and allow it to soak in (overnight) then wipe off any excess and you're good to go again.
Tom Lehmann/The Dough Doctor