Peter Reinhart, author of The Bread Bakers Apprentice, really imparts a great deal through his writing. I find his books to be a very good read and very informative in covering concepts including starters, cold fermentation, slow rise and various aspects of baking science. You may want to consider reading his book Crust and Crumb. It has his award winning sourdough recipe in it as well as the US baking team's recipe for baguettes.
The pizza dough recipe in Apprentice is great. If you substitute High Gluten flour for the type of flour in the recipe you will have some great stuff to make New York Style pizza's with.
I just got American Pie (his book on pizza) and I don't have a lot to say about it yet but both Apprentice and Crust and Crumb are well worth the money.