Steps

• Prepare the pizza dough: rehydrate the yeast by mixing it with warm water. Let it sit for a few minutes until a foam forms on the surface, indicating that the yeast is active. Mix the flour and salt in a large bowl. Pour in the water with the yeast, add olive oil, and mix. The dough will be somewhat sticky and not very smooth in appearance. Let it rest for 10 minutes under a damp cloth. After 10 minutes, perform a series of folds: pull one side of the dough and fold it over, turn the dough a quarter turn and repeat the process 3-4 times. You'll notice that the dough's appearance becomes much smoother. Let it rest for 50 minutes, still under a damp cloth.
• In a small saucepan, cook the unpeeled garlic cloves in olive oil. Once they are nicely golden, remove from heat and let them cool. Remove the skins and mash the flesh into a paste.
• Put the oil and garlic paste back in the pot over the heat. Add the cherry tomatoes and let it cook for about 15 minutes. Season with salt, pepper, and oregano.
• Heat the frying oil in a large Dutch oven.
• Punch down the pizza dough and shape it into small balls of about 20g each.
• Fry the meatballs until they are golden brown, then drain them on a rack.
• In a mixing bowl, combine the oregano, chili pepper, and sea salt. Add the gnocchetti di pizza and toss to coat them with the seasoning.
• Serve in a deep plate, cover with marinara sauce. You can serve it like that. Or add vegan grated cheese and broil until golden.