The short answer is yes and no. Using high quality $30/lb salt won't turn a bad dough into amazing dough. That said, salt does make a difference.
For starters, don't use table salt. The iodine will impart a bad taste.
Sea salt, preferably fine grain, will do just fine. The crystal size affects volume measurements and the rate at which the salt dissolves. Once you find a salt you like, stick with it. A teaspoon of one salt isn't equal to a teaspoon of another salt.