Mike,
Modifying the dough formulation you presented at Reply 173 at
http://www.pizzamaking.com/forum/index.php/topic,8093.msg82815.html#msg82815, and using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, I came up with a proposed dough formulation as presented below. In coming up with that dough formulation, I tried to keep all of the ingredients in whole grams. I did not use a bowl residue compensation (which would have loused up the round numbers anyway), and I know there will be some dough losses during the preparation of the dough, but I think you will still be close to 370 grams per dough ball for all practical purposes. You will also note that the dough formulation is for two dough balls. That is perhaps a good first effort before embarking on a larger dough batch size. The dough formulation uses honey as the sweetener.
Total Formula:50/50 Stone Buhr/KABF Flour Combination (100%): Water (60.0451%): IDY (1.3544%): Salt (2.0316%): Olive Oil (2.0316%): Honey (2.0316%): Total (167.4943%): Single Ball:
 443 g  15.63 oz  0.98 lbs 266 g  9.38 oz  0.59 lbs 6 g  0.21 oz  0.01 lbs  1.99 tsp  0.66 tbsp 9 g  0.32 oz  0.02 lbs  1.61 tsp  0.54 tbsp 9 g  0.32 oz  0.02 lbs  2 tsp  0.67 tbsp 9 g  0.32 oz  0.02 lbs  1.29 tsp  0.43 tbsp 742 g  26.17 oz  1.64 lbs  TF = N/A 371 g  13.09 oz  0.82 lbs

Note: No bowl residue compensation
Poolish Preparation:To prepare the poolish, in a bowl, and using a sturdy wooden spoon, combine 1) all of the formula water, 266 grams, 2) an equal weight of the flour blend, that is, 266 grams, and 3) 4 grams of the IDY (about 1 1/3 t.). Set aside the remaining 2 grams of IDY. You don't want to forget to add it later, as part of the Final Mix as described below. Cover the bowl, and let sit at room temperature for several hours until the break point is reached. The time at which the break point is achieved will be affected by the water temperature used and your room temperature. If your room temperature is on the cool side, you might want to use a somewhat warmer water temperature, or otherwise allow for a slightly longer prefermentation period. I would say that you should expect a 45 hour prefermentation to reach the break point. You will have about an hour or so after the break point to proceed on to the Final Mix. What I typically use as a cover for the bowl during the above process is a clear, plastic shower cap as given to guests in hotels. It has an elasticized band to grasp the bowl and you can observe the poolish through it.
Final Mix:For the Final Mix, in your mixer bowl, combine 1) the poolish as described above, 2) the remaining flour, 177 grams (443 grams266 grams = 177 grams), 3) the remaining IDY, 2 grams (6 grams4 grams= 2 grams), 4) the 9 grams of olive oil (any other oil will also do), 5) the 9 grams of honey, and 6) the 9 grams of salt. The 2 grams of IDY is about 2/3 t.
You should prepare the dough (the Final Mix) in your mixer as you normally do. The bulk dough should then be held at room temperature for about 1 1/2 hours, in the bowl, covered. At the end of the 1 1/2hour period, divide the bulk dough into two pieces (without punching down), and let the two dough balls rest at room temperature, covered, for another 1 1/2 hours. At the expiration of that time, you should be able to use the dough balls to make skins.
You can get additional details of the above processes at JerryMac's post at
http://www.pizzamaking.com/forum/index.php/topic,5851.0.html and at my post at
http://www.pizzamaking.com/forum/index.php/topic,6515.0.html. Keep in mind, however, that your numbers and apportionment of ingredients are different from what JerryMac and I used. You will also note, as I mentioned in an earlier post, that I combined all of the IDY and the flour at the outset and just weighed out an amount of flour/IDY equal to the weight of the formula water. I did that so that I wouldn't forget to add the remaining part of the IDY to the final mix. I also avoided having to measure out small amounts of IDY on my scale or converting those amounts to volume measurements.
There are many other possible variations of the above dough formulation. However, I believe the above dough formulation should fit your 8hour window. I usually forewarn people not to expect miracles when attempting short dough preparation periods. It is asking a lot to compress the effects of long fermentation times into a short window. However, I believe that preferments such as poolish are a good way to get improved crust flavors and textures.
If I forgot anything, please let me know. You might also double check my math in case I made any errors.
Peter