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1
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes.
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2
Stir in 3 cups flour and the salt, stirring until smooth.
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3
Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
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4
Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands.
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5
Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other.
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6
Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface).
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7
Repeat until it's easier to handle, about 10 times.
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8
Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
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9
Shape the dough into a ball and transfer to a lightly oiled bowl and turn to coat.
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10
Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours.
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11
Press it with your finger to see if it's done; an indent should remain.
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12
Gently remove the dough from the bowl and divide in half.
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13
Roll each half into a ball and put on a lightly floured baking sheet.
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14
Brush lightly with olive oil, cover lightly with plastic wrap and let rest 15 minutes.
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15
Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash).
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16
Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
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17
Stretch and shape each ball of dough into a rough 12-by-10-inch rectangle.
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18
Brush one side with olive oil and sprinkle with salt and pepper.
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19
Turn onto the grill, oiled-side down, over direct heat.
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20
Brush the top with olive oil and sprinkle with salt and pepper.
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21
Grill until nicely charred, 1 to 2 minutes.
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22
Flip, close the lid and grill another 1 to 2 minutes.
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23
Transfer the pizza to a baking sheet that will fit on the covered grill.
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24
Spread half of the robiola over the top.
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25
Return the pizza on the baking sheet to the grill, cover and let warm a few minutes just to melt the cheese.
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26
Transfer the pizza to a cutting board.
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27
Scatter the shaved asparagus and then the Romano shavings over the top.
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28
Season with salt and pepper.
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29
Scatter the lemon zest over the top, then the parsley leaves and drizzle with olive oil.
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30
Repeat with the remaining dough and topping ingredients.
