“Prepared” pizza base – does that mean cooked

Have you considered using 100% rye bread as your beginning and going from there, rather than pizza crust? Peter Reinhart's Bread Baker's Apprentice has a 100% rye sourdough bread that might suit your needs, although it will be a time consuming process. A preview is online in Google Books. The recipe is similar to a Neopolitan pizza dough - just basic ingredients with no fat. Because of this, I'd roll out the pizza very thin, New York style, for a crackling crisp crust. If you don't want to buy the book, many local libraries carry it in the US, at least.

I recommend starting with a chilled dough, puncturing with a knife or fork (see below), and cooking in a greased pan initially then bricking.

Cooking directly on the stone the entire time works better for thinner crusts than mid-dough. By mid-dough, I am referring to the ones that plump up a bit and finish between 1/4" - 1/2" in thickness. They can have both uniform, almost cake-y cross-sections, or air pockets and bubbles depending on how kneaded they are (more kneading means cake-ier, denser dough).

I worked in a shop that made a mid-dough similar to what you describe. It was a standard dough recipe (flour, water, yeast), but I have had success replicating it at home at 450'F with beer and less kneading. At home I use a pan and then finish either on the rack or a stone. In any case, you get a dough that tears nicely and has a good chew.

The dough itself was mixed in the morning and kept refrigerated for as long as 12 hours as individual shells in greased pizza pans covered with saran wrap. To prepare a pizza, we pulled the shell, punched it with a fork (puncture a ring around the edge to create a crust, puncture the inside to allow for air). Dress with sauce and toppings.

We had a stone-bottomed oven, but initially the pizza is baked in the oven in the pan until the bottom of the dough has hardened enough to get "bricked" (the dough should be rigid enough as to be removed from the pan with one spatula). At this point you remove the dough from the pan with a spatula and place it directly on the brick. Cook until the top of the dough browns, and the cheese and other toppings are evenly browned.