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To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the remaining flour in ¼ cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
Add dough to an oiled bowl and turn in the bowl to coat the dough with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes.
Brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.