From what you are saying, it sounds like you would like to make the poolish at night, put it in your wine unit overnight so that it can preferment at around 18C/65F, and then use it to make the final dough the next morning that will then be allowed to ferment all day at room temperature, in a fairly hot environment, until around 8 PM, when the pizzas would be made and baked. Did I get it right? If so, what time at night do you want to start the poolish and what time on the following morning would you like to make the final dough? And what is a typical room temperature this time of year where you live? And when would you divide the bulk dough into individual dough balls?
Finally, but importantly, do you have a particular starting dough formulation in mind that you would like to convert to a poolish format?