Pizza dough: Stir together yeast and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.)

Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs you may have made.)

Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours.

Dough can be allowed to rise, covered and chilled, 1 day. Bring to room temperature before kneading.

Cilantro Lime Sauce: combine all ingredients in a bowl, set aside

To grill: Grill one side of the pizza: Take the lid off the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on.

Add mozzarella and roasted corn on top of pizza and slide the topped pizza back onto the grill for 2-3 minutes.

Drizzle the cilantro lime sauce, cilantro, and prosciutto on top.