I've just started making bread and I'm having a great time experimenting!

I've tried several methods for getting a crisp crust.  Tried baking in a Dutch oven (DO) and that gave the best crust, but I don't like dropping the loaf in there.  Tried inverting the DO over it, but the handles stick out above the top  and don't give them a steam proof seal.  Tried steaming with a pan of water, and it's okay, but not as crisp and crusty as I got for the  DO.

So, since I also make pottery I was thinking of trying to make a cloche type cover for my pizza stone.  The pizza stone is about 15" diameter, so I was thinking about making a ~14" clay dome to set on top of the stone and the bread.

I am hoping for some advice on how to make it.  What I have in mind is, like I said, about 14" diameter, about 3-tall all, with two handles on either side.  Would it be better to have a dome or a flat top?  Does anyone know if stoneware or earthenware would be better?  Do I need a venting hole?

Does anyone a have a product like this, and if so could you post a picture or link?

TIA!