It really depends upon what you are looking for in a final product. Single infusion mashes work great for about any beer style. Malts only make a difference if they are under-modified. With today's malts, you really do not need to worry about step mashing to achieve good results.
I'm making my Chimay clone today. I want to maximize both the fermentability and body so I'm performing a Hochkurz mash at 146F and 158F, each for 45 minutes. However, I'm only brewing 5g. I normally brew 10g batches and use a single infusion.
So, go with what you think. Either way is fine.