Tranman, I think you might be confusing some names. Harvest King flour is not made by Conagra, but they do make a custom flour for Costco called Harvest Bread flour. I am pretty sure that is what you saw. Those two flours are pretty different, but both work good for pizza.
The one you have pictured is going to be the most similar to what is typically used in most New York pizzerias because of the bromate and the high gluten. Your pizza will be chewier and less tender with a non bromated flour, so the harvest bread flour would be better for that.
Minnesota girl is very similar to the Harvest Bread flour in its non bromated form. The protein content seems somewhere between a King Arthur all purpose and a King Arthur bread flour, so it would be good for "americanized" neapolitan style pizzas. I am not sure if the one you found is the bromated or the non bromated version, but the bromated version will make a lighter softer crust that still crisps up nice on the outside, however, if your oven temps get above 650 or so I think you will prefer the non bromated version.
I think if you have a normal 550 degree oven and are looking for NY style the high gluten flour pictured is going to be your favorite. If you have access to a wood burning oven with higher temps you might prefer the other two flours.