I just made up a spreadsheet that calculates the quantity of ingredients required for the poolish & the next day based on the information provided by Marco. It also calculates the amount of semola & bread flour required based on his 40/60 recommendation. All you need to do is plug in the numbers that you get from the Dough Calculating Tool in the "Required" section in the upper portion & the spreadsheet will take care of the rest. If anyone is interested just PM me with your email address & I will send it to you.
It is in Excel format & looks like this:
Pizza in Teglia Spreadsheet: (grams)
Bakers % Required Semola Bread Flour
Total 183.2% 0.0