Poolish is for 5-20 pizzas.
If you want to make more - simply increase the amount of water and flour. (1:1) Do not increase honey or yeast.
Increasing the salt will slow down the fermentation process (until the dough is ready):
30g x Liter of water = 2h
35g x Liter of water = 3h?
40g x Liter of water = 4h?
....
Pizza Dough should have a hydration of 70%
