Hey TT. Hold up bro.
If you could find a Lodge combo cooker, that would be my first choice. You can take the dough straight out of the proofing basket into the pan, score it, then put the lid on top - less handling required.
See this vid. With a dutch oven you've got to drop the dough into the pot, and you have to score it first, meaning you've got to move the dough after cutting it (and it doesn't like staying in shape IME).
Also, I've had good success using a thick pizza stone with a stainless steel pot as a lid. I'm actually going to go back to that on the next one because I think it's a bit easier to deal with vs dropping the dough into a dutch oven. I never thought to go straight from the basket onto the stone, score, and then cover. Seems obvious....