American Pie: My Search for the Perfect Pizza, by Peter Reinhart

In this unique book, the author traces the origins and history of pizza from Italy to the United States, and also shares tips, secrets, and recipes he developed throughout his experience as a baker and culinary instructor.

Chez Panisse Pasta, Pizza & Calzone, by Alice Waters

First published in 1982, this book is still a classic. Read the recipes for inspiration, then either follow them as is or adapt them to your own tastes. Borrow a sauce here, a technique there. The spirit of the book is in its embrace of fresh flavors and seasonal ingredients.

Everybody Loves Pizza: The Deep Dish on America's Favorite Food, by Penny Pollack and Jeff Ruby

The authors began their research by asking anyone and everyone to name their favorite pizzeria. After sifting through an avalanche of mail — and cataloging hundreds of recommendations — they penned a book that covers the vast scope of pizza styles and variations, and gives delicious insights into a dish that is both cultural phenomenon and culinary staple.

Pizza: A Slice of Heaven, by Ed Levine

Part history lesson, part travelogue, part memoir, this homage to pizza in America is a great read. Levine includes essays by such great food writers as Ruth Reichl, Calvin Trillin, Mario Batali, and Jeffrey Steingarten in his attempt to quantify and qualify our passion for all types of pizza.

Your Brick Oven: Building It and Baking in It, by Russell Jeavons

Australian restaurateur Russell Jeavons is well known for the crisp, oven-fired pizzas he serves at his casual-chic wine-country restaurant. After hearing more than one patron pine for a backyard brick oven of his or her own, Jeavons came up with this step-by-step primer on building the best oven for making breads and pizzas. It's a big project, but one with great rewards for the home chef.