Browsing a few of the WW threads, I would say upping the hydration content would be worthwhile.
One attempt at a WW Chicago Style is talked about here: http://www.pizzamaking.com/forum/index.php/topic,10053.0.html
The poster reported using about 85% hydration but no oil. (As for how it must've tasted, your guess is as good as mine!) I'm going to use BTB's Malnati w/ Semolina as a comparison recipe. Water + Oil(s) = 69% -- I know oil isn't water, but it certainly does contribute to how moist the dough is! 85% is about 23% more than BTB's 69%. That, however, was on a (rather dry-looking) 100% WW deep dish. For a 50/50 blend, you'd want to try increasing water and oil by ~13% each. Using BTB's latest recipe, that would put your WW dough at:
Flour Blend* (100%)
Olive Oil (6.78%)
Corn Oil (13.56%)
Butter/Margarine (6.78%) - softened
TF = 0.111
Like I said in one of your other threads, though, I am by no means a dough chemist, and Pete-zza would probably have a much better numerical analysis than I, but this might get you in the ball-park.