Not long ago, I discussed some of the issues involved in using a preferment and a cold fermentation combination, at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,7776.msg66761/topicseen.html#msg66761
. Ideally, in your case you want to get a good balance between what the preferment gives you in the way of potential taste components, as supplemented by the flavor-contributing byproducts of fermentation produced during the period of the cold fermentation, and residual sugar levels in the dough at the time of baking that will provide good finished crust coloration. However, as I see it, if you leave out the sugar or honey, or if you don't use diastatic malt instead, you may not get enough residual sugars at the time of baking to give you sufficient crust coloration.
The safest course to take without deconstructing and reconstructing JerryMac's recipe might be to reduce the total amount of yeast, for example, by half, and split the reduced amount of yeast between the poolish-like preferment and the final mix. That may reduce the flavor contributions of the preferment but allow the cold fermentation to make up the difference, or at least some of it. Another possibility is to leave the poolish-like preferment as is--to retain the present substantial levels of byproducts of fermentation--and use much less yeast in the final mix so that the cold fermentation can proceed without fear of the dough overfermenting while also building up more natural sugars as residual sugars at the time of the bake. However, in either option, I do not know what effect leaving out the sugar or honey will have on crust coloration. I suspect that JerryMac used such high levels of honey to be sure that the finished crust would have good color, and to compensate for the effects that the aggressive poolish-like preferments has on sugar levels. Also, JerryMac was looking to save time in making the pizzas, not to extend the window of usability of the dough for several days.
Whatever you decide to do, I hope you will let us know what results you get.