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

Flour 100%

Water 75%

IDY 0.7%

Salt 2.5%

EVOO 5%

Total 183.2% 0.0

Poolish:

Flour 0.0

Water 0.0

IDY 0.0

Total 0.0

Next Day:

Flour 0.0

Water 0.0

IDY 0.0

Salt 0.0

EVOO 0.0

Total 0

Formula Total

0.0