It's quite possible that one of our members who is a professional pizza maker may be able to speak to the use of PZ-44. PZ-44 is basically a commercial product for use by pizza operators whose dough is too elastic, with a lot of snapback, making it difficult to shape into skins, press into pans, or to put through sheeters and dies to form into skins. The PZ-44 contains L-cysteine as the dough relaxing reducing agent. It is similar to glutathione ("dead cells") formed by damage to yeast. Both soften the gluten structure in a dough.
From my perspective as a home pizza maker, I personally haven't seen a need for the PZ-44 product since most of my doughs tend to be high hydration doughs with long fermentation times, both of which tend to result in doughs that are extensible rather than elastic. PZ-44 might be useful for a dough using high-gluten flour and subjected to very short fermentation times, say, a few hours. But, that's not a dough that I would be making for myself because it won't have the crust flavor or texture I'm looking for.