Hi Cindi! You certainly can make this in a Dutch oven. I would recommend preheating the cast iron Dutch oven thoroughly just like the baking stone and baking the dough uncovered. When it comes time to move the doughs to the upper rack you will also follow the recipe in the same way and place the half baked dough directly on the upper rack of the oven to allow for the oven to Dutch oven to get back up to heat. For a crispier crust, you could bake them with the lid on in the first part of the bake, but it is not necessary. Depending on the size of your Dutch oven, you may need to bake them in more rounds or different shapes to accommodate the space. Happy baking!

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