Dry pectic enzyme is great- that's all I use. However, I always use it in primary. I mix up the must, after 12 hours add the pectic enzyme, and then 12 hours later add the yeast.
Sulfites inhibit the pectic enzyme. So I mix the must with Campden, and then 12 hours later add the enzyme. The sulfite inhibits wild yeasts and bacteria, and the pectic enzyme will help break down the pectin.