Hi Maggie, we're having a little difficulty imagining the exact configuration of baking vessels you're proposing, but if both items are suitable for baking, and there is enough room for the bread to rise fully, then it should work. Pampered Chef doesn't recommend preheating their stoneware dishes empty (although you can preheat their pizza stone). Check the temperature recommendations for your pot for guidance as far as temperature goes. Depending on the size of your deep dish pot, you might consider placing the bread on the preheated stone and covering it with the pot. When using this method, remove the "lid" about 25 minutes into the bake and continue baking in a dry oven until the bread is done.

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