So I have my whole life put pizza in the fridge when it’s done, except on the odd occasion where I’ve gotten drunk pizza woke up to it out on the bench still.
However focaccia and other bread treats get left on the bench a day or two and no one sees an issue.
How about garlic bread? Fridge? I think so but then again I think of those bacon cheese roles that just live on the bench all the time.
I just don’t know anymore
I have almost never put leftover pizza in the fridge. Generally store it in the oven. That’s how my folks did it. Never had any problems. Was not expecting to come into this thread and see universal adoption of fridge pizza. I find the crust gets wet and gooey. You all do you, but after fifty years of doing it my way without any issues, I can’t see any reason to change.
Whenever you put any hot, bread-based food into the fridge it’ll get soggy. Gotta wait for it to cool down completely before putting it in the fridge.
This extends even to the trip home from a takeout pizza place. Putting the box in one of those thermal bags is one of the worst things you can do, since it traps all the steam inside. Much better to leave the pizza on the passenger seat with the box ajar (some pizza boxes even have steam vents).