Preferment for Lehmann dough 16" Formulated by Pete-zza on pizzamaking.com

Total Lehmann NY Style Dough Formulation (for a single 16" pizza)
King Arthur Sir Lancelot Flour (100%):
Water (61%):
IDY (0.40%):
Salt (1.75%):
Olive Oil (1%):
Total (164.15%):
    310.16 g  |  10.94 oz | 0.68 lbs
189.2 g  |  6.67 oz | 0.42 lbs
1.24 g | 0.04 oz | 0 lbs | 0.41 tsp | 0.14 tbsp
5.43 g | 0.19 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
3.1 g | 0.11 oz | 0.01 lbs | 0.69 tsp | 0.23 tbsp
509.13 g | 17.96 oz | 1.12 lbs | TF = 0.08932
Note: Nominal thickness factor = 0.088; for one dough ball for a single 16" pizza; bowl residue compensation = 1.5%

Preferment (Poolish)
King Arthur Sir Lancelot Flour (100%):
Water (100%):
IDY (0.30%):
Total (200.3%):
    75.66 g  |  2.67 oz | 0.17 lbs
75.66 g  |  2.67 oz | 0.17 lbs
0.23 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp (this is a bit less than 3/32 t.)
151.55 g | 5.35 oz | 0.33 lbs | TF = N/A
Note: Poolish represents about 80% of the Total Formula Water and about 30% of the total dough weight.

Final Mix
Poolish (from above):                                                         151.55 g | 5.35 oz | 0.33 lbs
Remaining Total Formula King Arthur Sir Lancelot Flour (100%):
Remaining Total Formula Water (48.4166%):
Remaining Total Formula IDY (0.4324%):
Total Formula Salt (2.31470%):
Total Formula Olive Oil (1.3228%):
    234.5 g  |  8.27 oz | 0.52 lbs
113.54 g  |  4 oz | 0.25 lbs
1.01 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp
5.43 g | 0.19 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
3.1 g | 0.11 oz | 0.01 lbs | 0.69 tsp | 0.23 tbsp
Total Dough Batch Weight:                                                 509.13 g | 17.96 oz | 1.12 lbs