My Bakers Math Dyslexia…. Recipe Assistance Requested…..

I’ve got two recipes… one is mine that I would like to convert to use a Preferment …. And the other is Tony’s Standard Recipe that is just too large that I need to scale slightly back, but in each case my inability to do the math is frustrating and I have tried most of the online calculators… but the end results don’t add up. I exclusively use Kyrol High Gluten Flour which shows Protein level 14.0% …. Your help would be greatly appreciated to do the following…. Cheers!

1)Convert the below 17” NY Style recipe to include a Biga / Poolish Preferment……

460 grams High Gluten Flour
8 Grams Diastatic Powder
323 Grams Water
12 grams Olive Oil
10 grams Kosher Salt
1.3 grams Instant Yeast

2)   This is Tony’s Recipe that I’d like to scale back for a single dough ball with his preferment. I know the size of my above recipe results in the proper size single final ball of 17”… so if we can scale down this recipe to end result in a Total final weight 814 gram doughball …

(Poolish)
 
  0.12 gram Active dry yeast

   47 g…