At a nominal 63% hydration, the dough should be elastic after the hand kneading, because of the gluten development, but still be supple and not tough. However, even if your hydration was lowered by adding more flour, I think the dough balls should still be OK. Professionals usually use around 56%-59% hydration for similar doughs. It is hard to generalize about surface appearance. You will find descriptions for the finished dough like "smooth" and "satiny" but often my dough balls have a slightly dimpled cottage cheese surface appearance. The dough balls usually smooth out during the fermentation period. The best way to see the range of surface appearances is to make a dough completely by hand and watch the changes with increased kneading.
I am not familiar with the Cuisinart stand mixer or the types of attachments that come with that mixer, although my recollection is that there are a few members who have Cuisinart stand mixers and use them to make pizza dough, apparently with good results. I assume that there is normal mixing and kneading even if some of the dough rides the dough hook. The fallback solution when the dough rides the dough hook too much is to use your hands and do hand kneading to compensate for the occasional adequacies of the mixer. Ultimately, with practice and experience, you will learn the ins and outs of your particular mixer. However, I am a bit surprised at how your dough was wetter than what I am used to. I have made Lehmann doughs with my KitchenAid stand mixer, my Cuisinart food processor, my Zojirushi bread maker, and by hand, and I have not experienced major hydration differences when using all of these methods.