The aim of this work was to determine the effect of apple pectin and arabic gum on the organoleptic characteristics of pizza flans. Significant differences in the sensory characteristics such as flavour and change during chewing as well as the quality between the pizza flan with the addition of hydrocolloids and the pizza flan without them were found out.The additions of hydrocolloids improve the quality and flavour of pizza flans. On the other hand, higher amounts of gum arabic from acacia tree increase dryness and cause worse tenderness of the bakery product.