I see a number of things wrong with your recipe and your procedure.
First, you never put poolish in the fridge starting out. You want to put it in a location where the temperature do not exceed 69F. I, personally, like to keep it between 57F to 65F. It extends the poolish rise times but it is well worth the extra time for the little extra complexity i have in my bread. Placing in the refrigerator immediately greatly retards if not kills the yeast outright before it can establish a foothold. Also, you have way too much yeast. You should have no more than 0.2 oz by weight.
Second, I'm not sure how long is "overnight" but it normally takes twelve to fourteen hours to get the proper yeast propagation you are looking for. You're looking for volume and not time when you're measuring dough progress. You are looking for 2.5 to 3 times volume increase with bubbles forming every five to ten seconds for your poolish and 3 times volume increase in your final dough.
Third, your hydration ratio is way off. You should not have anything less than 65% hydration on your dough which means, in your case, 13 lbs of water. The others are correct. Don't count oil as a liquid. The only thing that counts for yeast is water. Oils is 100% olio therefore has no value in hydration ratio calculation for yeast production,
In summary, reduce your yeast by a factor of ten. Increase your temperature to 69F. Increase your water by four pounds. Change your measurement of progress to volume instead of time and I think you will be very happy with the results.