Haha--that wasn't me, it was redox who answered. Depending on what kind of dough you normally make, a 50% hydration dough may seem stiff (e.g., compared to NY at 60-70%). Given the oil level, though, you should find it easy to work with this weekend.
Personally, I can't eat emergency dough. Way too many "off" flavors and indigestibility from unmellowed yeast byproducts. Besides those (old man) factors, young dough is too unpredictable for me. Needs too much fussing. (hmmm, these sound like additional old man gripes, not separate factors...
Looking forward to hearing about your success.