There appears to be a math error somewhere. Usually, for a poolish you select the amount of the poolish--20% in Evelyne's case--in relation to the total formula water, not the total formula flour. For some reason, Evelyne elected to measure it in relation to the total formula flour--10 pounds (160 ounces) in her case. So, 20% of 160 ounces = 32 ounces. Since a poolish has equal weights of flour and water, one would add 32 ounces of water to the flour, along with the yeast, or 3% in Evelyne's case. Usually, the yeast in a poolish is in relation to the flour in the poolish. So, 3% of 32 ounces = 0.96 ounces, not 0.48 ounces.
I interpreted Eveyne's instructions to call for an additional 1% yeast as part of the final mix. But I can see how one might be confused on this point.
Now you can see why I use the Didier Rosada instructions when it comes to preferments like the poolish and how to modify a total formula to separate out the preferment from the rest of the formula. To avoid confusion, I believe that Evelyne should have attached weights to the percents of her total formula and then carved out the preferment portion. Then, the difference would have become the remainder of the ingredients that would have been combined with the preferment as part of the final mix. If you or Jonas would like to pick a dough ball weight to use for the total formula (the one with the Caputo flour), I can convert it to use a poolish if you'd like. However, I would use the Rosada methods to carve things up.
As for your question about same day doughs, in my experience there are some good ones and some not so good ones. So, if people are looking for a few hours dough that produces results equal to doughs fermented for much longer periods, they are likely to be disappointed. But there are times where people do not want to wait for days to eat their pizza, so a same day dough meets a need. Some time ago, I put together a collection of doughs that can be made and used within a few hours, just as Evelyne tried to explain in her post. That collection is at http://www.pizzamaking.com/forum/index.php?topic=8297.msg71576#msg71576
. Unless members step forward to give you their favorite recipes for same day doughs, you might scan the list of recipes in the collection I created to see is something strikes a chord. If you are willing to devote more than a few hours to a dough, you might take a look at the JerryMac dough recipes as set forth in another collection I put together, at Reply 1 at http://www.pizzamaking.com/forum/index.php?topic=11860.msg110289#msg110289
. The JerryMac dough recipes have historically been popular ones for a same day pizza.