I personally prefer sea salt because it contains nutrients that you don't get in refined salt. There are also some nutrients in sea salt that supposedly are better for the yeast.
When I do clone work, I use ordinary table salt. That is what most pizza operators use. Kosher salts can also be used but they have a larger grain size and are best dissolved in the water to insure more uniform distribution throughout the dough. The same goes for coarse sea salt, or else the coarse sea salt can be ground to a smaller particle size.
For general cooking and at the table, I use sea salt almost exclusively. But I do so sparingly.