If it's the first time using this particular flour and you hydrated to 62% and it looked weird, you might want to hydrate further next time. PizzApp has no idea what flour you're using, and much that I like that app, no app is a replacement for a trained eye and acting on water correction if things look weird.
I mix doughs for a living and correcting water % vs. the recipe is something you do on a daily basis. As I mentioned, 2-3% can go a long way.
If your dough wasn't smooth after mixing (guessing as no pictures) it isn't the end of the world as far as the flour is hydrated. A couple of S+Fs can go a long way. Space them (guessing again) at least 20 minutes, ideally 30 minutes. If you've done a S+F and your dough is still holding its shape (isn't flat like a pancake) it doesn't need the next one yet. But pizza dough isn't as critical as bread dough, so the whole process can accept some variability.
Again, difficult to guess whatever is going on and just sharing some common sense.