Fire up your Ooni pizza oven. Aim for 500˚C on the baking stone inside. You can check the temperature inside your oven quickly and easily using an infrared thermometer.

Melt the butter in a large saucepan over low heat, taking care not to let it brown. Mix the panko, cheese, parsley, salt, pepper, and garlic in a bowl.

Pour the bread crumb mixture into the melted butter and coat well over medium heat. Stir continuously until the mixture browns slightly, then remove from the heat and set aside.

Mix the bourbon and maple syrup in a bowl and stir thoroughly to combine. Dip the two slices of bacon one at a time in the mixture and turn until completely coated. Wipe the saucepan clean and cook the bacon over medium heat for 4 minutes. Flip and cook for another 4 minutes until cooked through. Remove from the heat and set aside to cool, then cut each slice into 12 bite-sized pieces.

Shuck the oysters, reserving the deeper shells and the oyster liquor if you can. Add whatever liquor you save to the bread crumb mixture. Carefully separate the oysters from their shells and remove any small pieces of shell or grit.

On a cutting board, slice each oyster into thirds and replace the pieces into the reserved shells. Top each shell with 1 tablespoon of the bread crumb mixture and 2 pieces of bacon.

If using rock salt, sprinkle it generously in the cast-iron skillet, then gently arrange the oysters inside. Place the skillet in the oven for 30 seconds. Turn the skillet and cook for another 30 seconds, then remove from the oven to a heat-safe surface.

Squeeze the fresh lemon over the oysters and serve.