One dough, one oven, and the reasons behind every number.
Everything needed to make the pizza, and nothing else. The kit, how to read the dough, the three doughs, the day step by step, the oven, and what to do when it goes wrong — closing with a bench card. The appendix carries the derivations: the fermentation model, the water-temperature formula, the yeast constants, and why the stone behaves the way it does.
Pick the dough, say when you want to eat and how warm the room is. Yeast, water temperature and the whole timetable follow from there. It also prints a logbook page — planned numbers on the left, blank columns for what actually happened — so the next bake starts from evidence rather than memory.
Read Il Disciplinare once, properly. The appendix is optional on a first pass but it is where the numbers come from, so go back to it when one of them stops working.
Open Il Banco di Prova, set the dinner time and the room temperature, and work backwards from the timetable it gives you. Print the logbook before you start.
Fill in the actual dough temperature, stone temperature and seconds in the oven. Two or three logged bakes will tell you more about your kitchen than any recipe can.