FYI this is all scott123's info I'm just sharing.
It's all good, Jeff. My ideas are open source licensed, so feel free to share at will
AD, 'hands on' can mean a few different things. Is it hands on to make around 20 phone calls looking for the best price on steel and then taking a drive to pick it up? Is it hands on to sand down any sharp edges with sand paper? Is it hands on to soak the plate overnight in vinegar and give it a good scrubbing to remove the mill scale?
I'm not being facetious here. There are folks on this forum who didn't want to go through that much work, and were willing to pay a premium not to. If this sounds a little too diy for you, bakingsteel.com will do all the work for 4-5 times the price. Personally, I think it's highway robbery for a minimal amount of labor, but, they sell a lot of plate. If you do go this route, I highly recommend a custom size to give you the largest square plate your oven can accommodate- and, for ease of handling, to cut it half (with the seam running parallel to the wall and front door).
I'm not completely crystal clear on your target crust description, but, having a pretty good idea of the gamut that LC can run, I think you'd be fairly safe with the cast iron. I noticed an article where they switched to faster baking conveyor ovens:http://www.docstoc.com/docs/51505168/Little-Caesars-Approves-Middleby-Marshall-WOW
which could mean that they are baking pizza faster than what you can achieve on cast iron- but I sort of doubt it. I really think you can hit your target pizza with the pan you linked to.
We have lots of members who join with very specific goals, reach those goals, and go no further, while we also have lots of members that get the bug and want to make every possible permutation of pizza. If you end up being the latter, the cast iron will limit you. If you're the former, though, the cast iron will give you a lifetime of LCish pies.
Edit: If you do have a Little Caesars that bakes the pizza just right, a little reconnaissance to ascertain their bake time wouldn't hurt. If you could find that out, I would be able to tell you with far greater certainty if cast iron can match it.