Many recipes call for exact ingredient measurement and then say oil the bowl or coat the dough with oil or both. A shot of Pam is not the same as a Tablespoon of olive oil. If you keep oiling the dough and the bowl and then coating the dough prior to topping, it could be a significant addition. If you don't want any oil in your dough, watch out for this procedure. If you wanted just a little oil, again account for the bowl, the dough, the pan etc
If you do everything by feel - never mind.
I'm not being a stickler. I've added some Crisco.