1) Buy an external temperature controller. Fridge built in thermostats are not accurate. A simple external temperature controller with a probe that can be duct taped to the side of your fermentation vessel or put in a thermowell would be excellent.
2) Use noble hops strains with higher beta to alpha acid ratios. Suggestions: Hallertau, Tettnanger, Saaz, Willamette. Bohemian pilsners have a higher bittering level than other pilsners so don't be afraid to use the hops wisely.
3) Use soft water. Reverse osmosis or distilled with 1/2 teaspoon of calcium chloride dihydrate per 5 gallons. If using an all grain recipe, use 3% acidulated malt (sourmalz). Be sure to also use 1/2 teaspoon of yeast nutrient and 1 teaspoon of yeast energizer per 5 gallons at 10 left in the boil.
4) Mash low and long. For a nice crisp, dry flavor, use a single infusion mash at 145f for 2 hours and then raise the temp to 155f for 30 mins. Sparge at 165f. This will help keep down the proteins in the beer.