Camaro10, I've been using the Glutenboy dough recipe too, and it has been working great for me. The last time I made it, I increased the hydration to 62.5% and the IDY to .4% and I added .75% sugar. I also use Gold Medal Better for Bread flour, not All Trumps. I liked the results I got with my last batch very much. I should mention that the only reason I increased the IDY percentage is because the 1 lb package I've been using was opened about 18 months ago, and I have recently begun to suspect as a result of other baking that I do that it is no longer as active as it was when it was fresh.
I haven't found cold fermented GB dough difficult to work with, even after 5 days of cold fermentation. I am a total newb, with little experience, and I've not had even the slightest bit of trouble with it.
My normal routine is to make four dough balls of 309 grams each (10.8997 ounces each), which gives me a thickness factor of 0.0964 for a 12 inch diameter pizza. I ball them and put them in lightly oiled plastic containers in the fridge immediately after my last stretch-and-fold, so they spend very little time at room temperature. I normally use two balls after about 48 hours of fermentation, and use the remaining two after 96 to 120 hours of cold fermentation. The dough is very extensible and easy to shape whether on day 2 or day 5. I find that it is a little more elastic on day 5 than day 2, but it is still easy to shape. If I go 6 days, the dough seems very slack and spongey, so I try not to go beyond 5 days.
Anyway, I don't think Peter said that cold fermented dough is harder to work with, but rather that beginners often have difficulty with dough balls that cold ferment for long periods of time, more than two or three days. But Iike I said, that has not been my experience out to 5 days. The GB dough is really a good one, IMO.