Thanks...I prefer a burger this way, seared on a flat top, I just usually end up char-grilling them. This could just as easily(easier actually) been cooked in a cast iron skillet or griddle on a indoor cook-top, but where's the fun in that??
I don't usually do the 5 day thing just the night before. I also add olive oil to my crust.
I'd be worried about 5 days without any sort of sponge or starter being used. Commercial yeast might start to die after that time (they literally eat themselves to death) and when you go to do your final rise before divinding and shaping you won't get any action, which will lead to a dense crust.