oil for tabletop working dough
Oil in this case is only used as a lubricant. You can use any food grade oil you like. Most recipes will probably work best without distorting their flavor, so a neutral oil (refined sunflower, rape/canola, or just "vegetable" oil) will work well. Using the cheapest oil you can find will not hurt your bread. 

In a few cases, the oil is supposed to give flavor to the bread. For example, a focaccia should be covered in oil. In this case, you should use the oil mentioned in the recipe, even if the application method means that you will lose some expensive oil. But this is an exception tied to specific breads. For a pizza dough, you are unlikely to ever taste a difference between oils, unless you happened to use something very assertive which changes the dough taste (e.g. nigella).