AT, it's totally up to you and your preference. I am 95% of the time voting for DME based on my experiences and tastes. Basically, I will choose to use DME in every recipe that I can if it's available.
For this one, DME is basically 80% of the weight of the LME - as explained to me from my LHBS.
If the recipe called for 10 lbs of LIQUID extract (that's way high, I'm just using multiples of 10 for ease) then you would use 8 lbs of DRY extract.
.8*x = weight of DME
.8*10lb LME = 8 lb DME
So the formula for LME ( x ) from DME is:
.8%*x = 8 lb DME
x = 8/.8
x = 10
Sorry for all the algebra. Maybe others have an easier time of it
If you do end up using the LME note that your color will be affected a bit. The taste, not so much. I believe you'll want to use the "Extra Pale LME" to keep it as light as possible.
Any others with more experience, please chime in!