I tested this on a sheet pan in a 450°F oven with an ice cube on the pan to create steam and it does work, but the crust isn't quite as nice and I find the open space of the oven results in more bread blowouts on the bottom even when properly scored. The confined space of the Dutch oven will give you the best results. The Kitchn has a good blog post with alternatives to Dutch ovens, but I haven't personally tested them and can't speak to how they would change the bake time for this recipe.