Nice, that recipe isn't drastically different from the one I use. I also use that for making pizza, except I use milk or buttermilk instead of water and I let it cold ferment for about 5 days to a week. I get that some people really are sensitive to gluten or have celiac disease, but this gluten-free thing seems like the other half of that whole "carbs are the best thing ever!" thing from the '90's.
Five days? You're a madman. That must make some seriously tasty crust. I got this recipe from Cook's Illustrated a couple years ago and never went back. Food processing takes all the intimacy out of making the dough I guess, but you can't argue with the texture. Never tried cold fermenting for more than a day and a half. I oughtta go wild sometime and try it. WILD. I hear you on the gluten free thing. Celiac prevalence in the states is less than 1% of the population, I think. And there's been a lot of talk lately about how non-Celiac gluten intolerance is either way less prevalent than everybody thinks, or else maybe not even a thing. I'd back that up with a link, but I'm hungry and don't feel like thinking or working too hard.
My man, if you want that golden, crispy crust with that yeasty funk, you have to let it eat. Nice hole structure and crumb, too. Try that ciabatta out for pizza dough, but let it ferment for a few days. Spread it out on parchment paper and put it on a stone with all your toppings and sauce and I don't think you'll be disappointed.
Alright, this is my next pizza project. Will report back w/ pizza hangover.