I had 3 rigenero phases and maybe four if you count the vigorous mix I gave the dough when put on the table. Each rigenero was about 3 minutes, except the final kneading I did on the table with bench flour for about 4 minutes. I donít know when Gabrielle shows how to do the rigenero or rigorous kneading if the steps are shown in the order he does them. I donít think I would post a video of all what goes into making a special dough like this. The order shown, could have been reversed. The rigenero phases did help make the dough more manageable in each one. After the final kneading, I let the dough sit a rest for awhile. The dough was not really sticky then, but after I let it rest covered with saran wrap, it became sticky, again. If you look at the pictures, I think it did give better gluten development. I am not an expert on this, though. The interesting thing about this practice experiment was when a little dough had been left on the table, it dried and then looked like spider webs.
If you have any other questions, just ask.
I really liked this pie, but am sure it isnít anything like Gabrielle's. It was a really good Sicilian pie in my opinion. I will try the same thing again, but with different flour.