As Paul mentioned, 10lbs is a lot of dough. If it's your first time making dough, then I'd recommend making a small test batch since there's less risk. Also, depending on how you're making it (e.g. mixer or hand), it might need to broken up into smaller batches any way.

I only took a quick look at the dough calculator, but didn't try using it. the "old fashioned" way is to break it down into numbers. It's a bit lengthy, but here's how:

1. Start with the Bakers Percentage chart in the back of the Pizza Bible on page 302.

2. The first column is "Flour" and is 100%. We need to pick an amount that we'll use. Let's go with 1,000 grams because it's a nice round number and happens to be a realistic value for a small batch of dough.

3. Moving over to the next column, "Water", you'll see a number "64". This means the amount of water that is used is "64%" of the weight of the flour. In this case, 640 grams.

4. Keep doing this until you get to the "Starter" column. Here you'll see a value such as 20. Calculate the value based on the 1,000 grams we came up with in step 5. This gives us 200 grams.

6. This is where it gets a little tricky. The starter recipe is 50/50 water and flour, so use 100 grams of flour, 100 grams of water and add a 1/4 teaspoon of yeast (ADY). We’re basically doubling the poolish recipe here.

7. The final step here is subtracting the amount of flour and water used in the starter from the “Flour" and “Water” columns leaving us with 900 grams of flour and 540 grams of water. Just to clarify, we’re subtracting these values because we’re using "20% starter” . That is, our recipe consists of 20% starter.

I hope this helps. Let us know if there are any additional questions.

Raj