I'd say follow the recipe. There are only 2 pyment recipes in the book:
Dan McConnell's Riesling Pyment and Oblacinska Cherry Riesling Pyment
If you want to use SNA, it'll be good for the pyment & good practice for you, but you don't have to if you don't want to.
With the exception of SNA, those recipes tell you everything you need to know, including yeast strains. Although, if you use D-47, try to keep it on the cool side of the recommended temp range. It tends to throw a lot of fusels at the higher end.