The dough was more workable with the PZ44. I would say it behaved more like a 45ish % dough than it did like a 42% dough. It's still difficult working with doughs <45% because it really seems like the flour isn't fully hydrated.
The pizza was the old standard, pepperoni, mushrooms, sausage, fresh garlic, then hit with parm once cooked.
Results: The pie didn't puff up as much as my higher hydration doughs do. I put it through the typical sheeting process, sheeting cold dough in the morning, cooking it in the afternoon. No bulk ferment. 24 hr cold ferment. Yeast activity was minimal and I have seen the same 1.5% yeast give huge volume in doughs of higher hydration.
Taste: The crust was more crackery and flaky than I am used to. I would say this was more along the lines of the DKM crust than a RT crust. Not much flavor to it, (I really missed the beer in there.) There wasn't a serious crunch with soft tooth on top, rather the structure was more uniform from bottom to bottom of sauce, being more like a saltine cracker. The lack of puffiness also made the pie thinner than I am used to. Even with using the same sheeting thickness adjustment.
I think for the next pie I will come up to 45% hydration.