Marco Vetri's Mastering Pizza

Yes, it's a pizza book, but for one, I think it's crazy to learn to make good bread dough and not extend that knowledge to pizza.

But mainly I'm shouting out this book because it has a couple of wonderful sections at the start about flour and grains, a passionate argument for whole wheat and milling your own, and a good run down of fermentation and the interplay of variables affecting fermentation.

The book in general is stunning, and some really interesting recipes. And pizza.