I assume he is saying it is 100% high quality pilsner malt. I'd use something European, I tend to like Weyermann, but Best is good as well.
Dogfish Head is known for their continual hopping process where hops are added at a slow constant rate (the 60/90/120 Minute IPAs for example). I think it’s a bit of a gimmick, but you can mimic it by adding 1/12 of the hops every five minutes for the last 60 minutes of the boil. With a pilsner I’d do a 90 min boil to make sure you don’t get any DMS. It was a pretty hoppy beer, but I don’t remember too much “American” hop character, maybe 3 oz of Saaz and 1 oz each Simcoe and Warrior? You could calculate out the IBUs to see if it gets you to ~60-70 IBUs.
Any lager strain will do, a Czech/Bohemian strain would be the most authentic. You’ll need a lot of cells to make a strong lager, probably a 1 gallon starter at a minimum. You should chill the wort to the bottom end of the yeast’s suggested range before pitching (~45 F) hold it there for a week or two and then allow it to rise slightly to reduce the chance of having diacetyl. Then lager for 6-8 weeks before bottling (at that point some fresh yeast wouldn’t be a bad idea).