Let dough rise for at least 4 hours.
While you're waiting, julienne the red peppers; reserve the juice and set out at room temperature. Next grate the fontinella, Pecorino, and Parmesan cheeses and store in the refrigerator along with the prosciutto and sausage until ready to use.
When dough is ready, roll out onto a flat surface to the thickness that you prefer, about 1/2 to 3/4-inch.
Remove sausage from casing and crumble. Cook until golden brown, about 10 to 15 minutes.
Preheat your grill to 300 degrees F.
Fold pizza in half (it will be a big one) and then place it on the grill and unfold. Brush top side with olive oil, close lid, and cook for 5 minutes. Open lid and pop any bubbles you might see. Then flip pizza onto the other side and cook for another 5 minutes. Flip pizza 1 more time.
Add the reserved juice from the roasted red peppers to the sausage and stir. Spread the prosciutto evenly over the pizza. Then cover with žblotchesÓof ricotta. Add a few roasted red peppers. Cover with some fontinella. Add half the sausage and remaining fontinella and all of the Romano. Add remaining sausage and peppers cover with remaining ricotta and all of the Parmesan.
Close lid and cook, continually lifting and shifting so underside doesn`t burn, until cheese is melted. Serve immediately.
Yield: 15 servings