I think VWG has about twice the absorbance of whole wheat, so compute hydration accordingly. The amount of sugar that might be added to pizza dough is usually small enough that additional hydration would be minimal.
I stopped using VWG for three reasons: (1) I realized that a well-made crust was chewy enough. (2) I discovered that the stretch-and-fold has an amazing power to strengthen gluten. It also traps a little more air, resulting in a lighter crust. However, the strengthening effect of the S&F may not last as long as well-developed dough with VWG. (3) I dropped down to 80% whole wheat, making VWG somewhat superfluous. At 20% refined flour, the crust was noticeably lighter; and I didnít need the extra fiber in my diet. The refined flour portion also dove-tails with the recommendation of using it on the bench.
The only reason I added sugar was to assure yeast food for the long, cool fermentation. It was probably unnecessary. Some people like sugar in some form, like honey or orange juice, to mask bitterness that might otherwise be apparent in whole wheat.