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’m sorry but any pizza that tastes better reheated, no matter how good the reheat technique, was not very good pizza to begin with. I think you’ve had some very sad pizzas in your life mate.
Edited to add, wow I did not realize this would be a hot take. Y’all seriously had some sad pizzas.
If you’re dining out getting it hot and fresh from the oven, I’d tend to agree with you
But if you’re getting delivery or takeout, which at least in the US, probably accounts for most pizza consumption, odds are that when you eat your pizza it’s probably been sitting in a box for at least a few minutes, maybe up to an hour or so, soaking up its own steam and juices, and maybe going cold
Which, of course, would change the texture and probably not for the better.
No matter the quality of the pizza, it almost always tastes better the next day after the ingredients have had time to settle in and get to know each other a bit. Same goes for a lot of different foods, which is part of why I love leftovers so much. Like I said, you just have to know how to store and reheat them properly.
For example, do you know about the microwaving technique of using twice the time at half the power? Results in more even heating, practically eliminating hot spots. (If you’re patient, you can get better results with a third of the power and 3x the time.) And don’t even get me started on the wonders of pressure coolers and electric smokers…