Hi there (from France sorry for the crappy english)

I shortly had a look at the pre-ferment phase and it's really very close to a "biga" which is also one kind of pre-ferment used mainly for neapolitan pizze...Same thing for the dough high hydratation rate with strong flours.
If the idea is to keep things as close as possible to the way you are supposed to prepare and cook an high hydratation pizza, I think you would also need to reduce the quantity of yeast used, which is really A LOT in this recipe. Too much yeast alters your dough flavor and can cause it to "overferment" (don't know if it's an english word lol)

For the pre-ferment phase I would use
200g strong flour (W>270)
100g water
5g fresh yeast or 1,66g of dry yeast
Mix everything very slightly, don't knead as it would develop the glutinous network which is not what we wants, then cling film it and right to the fridge for 48h

For the final dough I would add to our pre-ferment
400g liquid (you can use a mix of water, yoghurt, milk, up to your preferences)
500g strong flour (W>270)
15g mix of salt/sugar (up to you)

Mix the preferment with water until it melts into some kind of paste, then add 50% of the flour, mix, add sea salt, mix, and add the other 50% and mix again for 15-20mn (robot). If you don't have any robot, you can use the autolysis method but you'll have to wait longer until the dough is nice and elastic

(let it rest for 30 min then make the dough balls and let it rest for only 2 hours and your dough it's ready to use.

If you want the best result, cook your naan just below your oven resistance, preheated to its max setting. You can also begin cooking on a pan (or preferably hot tawa), just slightly wet your naan base before you put it on the tawa, and then, finish cooking under your oven grill.

I'm not a naan specialist, but the recipe looks like a pizza recipe "adapted" to naan cooking...