Hi Marion! You will definitely want a preheated surface to load your dough onto to ensure a high rise. If you don't have a baking stone, you could theoretically use an uncovered Dutch oven as well. A baking sheet would not be able to do the trick as it is a bit low on heat tolerance for 475 degrees. However, a baking sheet can be used as a transfer peel but using it upside down to slide the dough and parchment into the oven. Happy baking!

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