We have been making some home made pizza and flat bread dough and now the wife wants to make bread. I see all types of flour on the shelves. Is all purpose fine? Do we need bread flour? There is hard wheat, soft wheat, self rising (won't use this). So what is the best for homemade bread?
I'm NOT looking for sour dough recipes just yet.

For pizza, get flour labeled as pizza flour.  Wife tried King Arthur pizza flour and to be honest she thought her pizza for the last 40 years (only 20 with me) was great, but now realizes it sucked.  Bread?  she uses king arthur  regular flour, just flour yeast and maybe salt, I'd have to ask, but bakes it in a preheated cast iron dutch oven on a piece of baking paper. perfect every time.  Adds in cheese, or italian seasoning, or garlic, or onions or diced hot peppers or whatever.  all come out crazy good

This is my favorite:  https://www.bobsredmill.com/artisan-bread-flour.html  King Arthur is also good.

You don't necessarily need a sourdough starter, but you SHOULD look into long, cold ferments... people will be begging you to tell them how you made your bread taste so good.

King Arthur bread flour will do fine.

Any bread flour will do, but it want to keep it on the healthy side, consider using unbromated flour bread flour.

I use the generic store brand and it works just fine. Read this book. Technique makes a lot more difference than one flour over another.

https://kensartisan.com/flour-water-salt-yeast/

I've used regular flour and bread flour, all from King Arthur
the only difference I have found is with regular flour, your bread will go stale/have mold spots,  in 3 days
using bread flour, it seems to last a week in the bread drawer
and the bread flour is a little chewier compared to the regular, which I like