An hour before you want to make the pizza, remove the dough from the refrigerator. Shape the dough into a ball and place on a baking sheet dusted with all-purpose flour. Dust the top with more flour then cover with a clean tea towel (not terry cloth). Place somewhere warm to rise, about 1 hour.
When ready to cook the pizza, prepare a grill or large grill pan for high heat (about 500 degrees F). Clean the grill grates.
On a work surface lightly dusted with all-purpose flour, press and stretch the dough out to about a 12-inch round. If it tears, just pinch it back together.
Liberally sprinkle a pizza peel or an inverted baking sheet with all-purpose flour and semolina flour, if using. Carefully transfer the dough onto the floured side and reshape into a round, if necessary. Make sure the dough can easily slide around on the surface.
Slide the dough onto the grill or grill pan, cover and cook until the bottom is charred and the top has puffed up, 3 to 4 minutes (or 5 to 7 minutes, for the grill pan).
Transfer the crust, grilled-side up, to the pizza peel. Top with the marinara sauce and spread it to the edges. Arrange the cheese on top, followed by the salami and olives, in that order. Drizzle with extra-virgin olive oil.
Reduce the grill temperature to 450 degrees F (or keep the grill pan over high heat). Add the pizza, cover and cook until the cheese is bubbly and the bottom of the crust is golden brown and crispy, 5 to 6 minutes.
Remove from the heat and sprinkle with the crushed red pepper and freshly grated Parmesan. Drizzle with honey then freshly grind black pepper over the top. Pick the oregano leaves from the sprigs and sprinkle over the pizza. Slice and serve.