First of all, if you decide to start dabbling in water chemistry, I'd highly recommend checking out Brun'water. Water treatment is a great way to subtly enhance an already good beer. It is also an easy way to royally screw one up.
I've done my share of experimenting with water chemistry, and I've pared it back to simply targeting chloride and sulfate levels and targeting a particular mash pH. For a light lager I target about 80ppm chloride and about 50ppm sulfate, and a mash pH of 5.2. Your actual additions will depend on your source water and grain bill (this is where Brun'water or Brewer's Friend's advanced water calculator comes in). Personally, I use kosher salt for my chloride and gypsum for my sulfate. Calcium chloride works fine for chloride, but I think a small amount of sodium in the 40-50ppm range actually enhances the flavor in malt-forward beers.