I've used a well-seasoned cast-iron Dutch oven and a 6-qt. oval LeCrueset knock-off (from Target). Both have worked well.
Note: the LC knockoff says use only to 350ºF, but I wrapped the lid knob with heavy duty aluminum foil and preheated to 450ºF (I found 500º was scorching the bottom of my bread). The lid and whole pan came out just fine.
I'll probably use my cast iron pan more for this recipe, though, as it's a bit smaller and the bread comes out taller.
Cindi in KC
"He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot (1927-1956)