Was the hydration value you mentioned (63%) the starting value or the final value? I suspect that because of the way you made your dough and tried to recover from your mistake you perhaps don't really know what the dough should feel like. But what you posted in the way of ingredients and their quantities is an American style dough. That dough will feel different than for other styles because of the high amount of oil. Ideally, you should try to have the combination of the baker's percents for the water and the oil be about equal to the rated absorption value of the flour you are using. Without even knowing what kind of flour you are using, you do not have that relationship with your water and oil. I found that I was able to use a hydration above 60% with about 7% oil and not have any problems handling the dough. If you manage successfully to make pizzas with the doughs, the crust should be more open and airy than if you used a hydration below 60%.