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I really struggle to understand why to pressure ferment too. I just cant see any benefits as far as the resulting beer is concerned. I can see where it can fix some issues people might have, for example if you don't have temperature control so want to ferment at a higher temp, but the trade off with that is less flavour and as far as flavour and benefits to the end result I cant find anything documented that extols the virtues of it and my personal experiments with it have failed to display any benefits...on the contrary the  flavour of the beer is negatively impacted when I've pressure fermented beers I've brewed several times and know well.

As for the hardiness of yeast then I've tasted many a homebrew that has horrible off flavours because people have stressed the yeast out during fermentation in some way. Luckily none of my brews as the best bit of advice I got when I started homebrew was about centring everything around the yeast...brewers don't make beer, yeast makes beer and our only job is to create the best environment for the yeast to do their thing.

Yeast may be hardy in terms of its survivability as an organism... but as an ingredient that is a major contributer to the flavour and quality of a decent beer then yeast is extremely fickle and demanding. I've been to Belgium and tasted their famous Limbics brewed from natural yeasts that have been exposed to the stresses, trails and tribulations of survival of the fittest out in the wild instead of being grown in a lab in perfect conditions for the sole purpose of giving the best contribution to beer, and I cant say I enjoyed them. In fact I didn't enjoy them very much indeed.