Is there a reason to NOT use no-stick spray (Pam) for handling dough?
The only potential reasons not to use spray oil to help handle dough are:


There is a small amount of lecithin in most spray oils
The oil may not be of the highest quality, and thus not have the best taste
The propellants may leave an off-taste


You are using it in such tiny quantities, however, that I don't think either of these are a practical concern, except possibly in the face of an extreme soy allergy (if the lecithin is from soy).