While I was out for my daily walk today, I thought about coming up with the latest dough formulation reflecting the dough that Brian now makes at Apizza Scholls. It occurred to me that I should be able to use one of the dough calculating tools to do this. However, I concluded that the best tool to do this is the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
. I would use that tool three times, once for the total dough formula, a second time for the poolish preferment (including the poolish IDY) and a final time for the Final Mix. Some calculations using a calculator would be required but the benefit in using the expanded dough calculating tool in the manner mentioned above is that all of the detail for the formulation would be there in the usual three-part format so that if someone else wanted to scale the formulation to make a different size pizza or a dough with somewhat different baker's percents, such as a different yeast quantity, they would see exactly how I did it for my version and do the corresponding calculations for their versions.
The basic equation that I use for preferments, whether naturally-leavened or commercially-leavened, is as follows:
Total Formula - Preferment = Final Mix
In looking at what you did, I have two observations. First, you did not show the IDY that you used as part of the poolish. All of the total formula IDY (0.22 g) shows up in the Final Dough. In my case, I was looking for all of the numbers to conform to the above equation. Also, I apparently misunderstood that you were making more poolish than the dough formulation called for and that you were using just under 1 gram of IDY in that poolish. Again, I would have been looking for all of the numbers to fit the above equation. Second, if I understood you correctly, you said that you used the poolish at 20% of the total dough weight. Since Brian said that he used 20% poolish with respect to the total flour weight, I did not calculate what it would be as a percent of the total dough weight. As I previously noted, the amount of poolish that you showed in the original formulation came to about 33% of the total formula flour (1420.61 g).
At some point, after I have had a chance to revisit the recent posts on this subject, I will see if I can come up with something along the lines that I mentioned above. However, if you are happy with the way you have been doing things, and you describe your methods so that others can follow in your path, then you should continue to do so and not let me deter you from those methods.