Sad Sourdough Scenario

For future reference: you can freeze it. When you plan to freeze it, you'd use twice as much yeast. So, you might not get as big a rise from a dough frozen due to an emergency scenario like yours. But it is doable. There's lots of info online about freezing and using frozen bread dough. I haven't baked bread in decades, though. Due to a health issue, I don't eat yeast bread anymore, so my memory of exactly what to do is a bit fuzzy. I do remember that it works.

Punch down your dough and put it in the refrigerator (covered). In about 12 hours, you can pull it out again, let it come to room temperature and form it again then do your final proof and bake as directed. That assumes that you can fix your oven in that time or find a friend's to use. You can try for longer in the fridge to buy some time, but if your dough is ready now then it shouldn't go too much longer. You could also try punching the dough down and freezing it for a week but the results may be edible yet underwhelming. Good luck!

https://www.wikihow.com/Bake-Bread-on-the-Stovetop, or https://www.thekitchn.com/the-griddle-is-the-key-to-everyday-baking-236792... or pizza on an outdoor grill...