Andre,
Based on the information you provided, including a desired timetable for the preparation and use of the poolishbased dough, I have set forth below an experimental dough formulation for your consideration. The dough formulation was designed completely on paper. So, I don’t know how it will perform in practice. However, since I went through a lot of mathematical calculations to come up with the dough formulation (I have three pages of notes and calculations), I will describe how I designed the dough formulation. That way, if the formulation is successful and you decide to make changes, you will know how they should be achieved.
First, I decided to use the method that member November described at Reply 6 at
http://www.pizzamaking.com/forum/index.php/topic,5028.msg42572.html#msg42572 to calculate the amount of yeast to be used in the total dough formulation. It was necessary that I use that method twice, once for the poolish and a second time for the final mix. In the latter case, I had to account for the fact that the final dough would be held in your wine unit for a first period of time and then at a very warm room temperature for a second period of time. (I will set forth the protocol for you to use in greater detail below.)
Second, for the poolish itself, I used the formulation recommended by Didier Rosada for a 1215 hour poolish preferment in Chart A of his article at
http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm. However, since that recommendation presumes the use of cake yeast and a prefermentation temperature of 8085 degrees F (26.729.4 degrees C), which is considerably higher than the temperature (18C/64.4F) of your wine unit, I had to convert the fresh yeast to IDY and to modify the poolish formulation to work at 18C/64.4F. Also, I decided to use a 14hour prefermentation period. The calculations for the final dough were more involved because of the need to store the bulk dough in the wine unit at 18C/64.4F for several hours and, after division and scaling, to ferment the dough balls at an elevated room temperature of around 26.7C/80F for several more hours. The amount of yeast needed as part of the final mix had to take both periods and different temperatures into account. For this part of the exercise, I relied on what I learned about very low yeast long room temperature fermentation of dough in the opening post at
http://www.pizzamaking.com/forum/index.php/topic,7225.0.html, and also elsewhere in the same thread. What I was hoping to see with the final dough is a doubling at the time the dough balls would be used to make pizzas.
All of the calculations were performed on an online scientific calculator at
http://www.mathsisfun.com/scientificcalculator.html.
Before coming up with the three parts of the dough formulation, I had to decide on how much poolish to use. Didier Rosada, in the article referenced above, says that the poolish can use from 2080% of the total formula water and then be elaborated with an equal weight of flour. For your experiment, I decided to pick a poolish percent in the middle of that range, to ensure the production of adequate byproducts of fermentation and to produce acids that would adequately strengthen the final dough. You may find, just as Norma discovered with her preferment Lehmann dough formulation, that adjustments to the amount of poolish may be needed to achieve the desired final results. Only time will tell whether that will also be the case with your dough.
After the dust settled, I ended up with the Total Dough Formula set forth below, basing it on the 1000 grams of flour that you asked be used. I then broke down the Total Dough Formula into the Poolish part and the Final Mix part, both of which are also shown below. I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html but solely to get a clean formatting of the output data and to make some minor changes to improve readability.
Here are the results:
Total Dough FormulaCaputo 00 Pizzeria Flour (100%): Water (60%): IDY (0.0438%): Sea Salt (2.8%): Total (162.8438%):
 1000 g  35.27 oz  2.2 lbs 600 g  21.16 oz  1.32 lbs 0.44 g  0.02 oz  0 lbs  0.15 tsp  0.05 tbsp 28 g  0.99 oz  0.06 lbs  5.02 tsp  1.67 tbsp 1628.44 g  57.44 oz  3.59 lbs  TF = N/A

Note: No bowl residue compensation
Preferment (Poolish)Caputo 00 Pizzeria Flour (100%): Water (100%): IDY (0.07114%): Total (200.07114%):
 300 g  10.58 oz  0.66 lbs 300 g  10.58 oz  0.66 lbs 0.21 g  0.01 oz  0 lbs  0.07 tsp*  0.02 tbsp 600.21 g  21.17 oz  1.32 lbs  TF = N/A

Note: The Poolish uses 50% of the Total Formula Water and is elaborated with an equal weight of the flour
*0.07 teaspoon of IDY for the Poolish is equal to a bit over a "pinch" mini measuring spoon
Final MixPoolish (from above): 600.21 g  21.17 oz  1.32 lbs
Remaining Total Formula Caputo 00 Pizzeria Flour (100%): Remaining Total Formula Water (42.857%): Remaining Total Formula IDY (0.03286%): Total Formula Sea Salt (4%): Total (146.88986%):
 700 g  24.69 oz  1.54 lbs 300 g  10.58 oz  0.66 lbs 0.23 g  0.01 oz  0 lbs  0.08 tsp**  0.03 tbsp 28 g  0.99 oz  0.06 lbs  5.02 tsp  1.67 tbsp 1028.23 g  36.27 oz  2.27 lbs  TF = N/A

**0.08 teaspoon of IDY for the Final Mix is about 1 1/4 of the "pinch" mini measuring spoon
As you will note from the above, the amounts of IDY used in the Poolish and in the Final Mix are very small. I don’t know what kind of scale or measuring tools, including mini measuring spoons, you have to measure out such small amounts but if you need help with such conversions, let me know and I will see what I can do.
With respect to the preparation of the Poolish and the dough from the Final Mix, here is the protocol I suggest you follow:
1. On the evening before the day you plan to make and use the final dough, make the Poolish at 8PM, and place it in the wine unit, at a prefermentation temperature of 18C/64.4F, until 10AM the next day (for a total prefermentation period of 14 hours). The water used to make the Poolish should be at a temperature of 15.6C/60F.
2. At 10AM, prepare the final dough as part of the Final Mix and store the final dough in bulk in the wine unit (at 18C/64.4F) until 4PM (a total of six hours). If you are using a Cuisinart food processor to make the dough, you will want to use a water temperature that is on the cool side so that the finished dough temperature is around 26.7C/80F.
3. At 4PM, divide and scale the bulk dough and let the dough balls ferment at room temperature (I have assumed 26.7C/80F in my calculations) until 8PM (a total of four hours).
4. At 8PM, make and bake the pizzas.
Although I have given very precise instructions and times, etc., in real life there are variations that can’t always be anticipated and quantified with great precision. One example is the “mass effect” that Didier Rosada has discussed in his writings, and as Brian Spangler recently mentioned in one of his posts. So, you should also use your powers of observation and prior dough making experience to guide you.
What I will be looking for is to see if the methodology I used to design your dough formulation really works, and how well. Good luck.
Peter