It's definitely a matter of regional tastes; in my world the term 'too thin' could never be applied to a pizza crust. But I know that most pizza crust in America is quite thick, or even 'deep dish', which is not to my taste at all. In fact, I think that the crust, the sauce, the toppings, and the cheese are all quite different on American-style pizza. Even the pizza at OP's beloved Epcot is not similar to the various types of pizza found around Italy.
When the pizza taxi
first started business in our village, our favourite was the 'garlic'. It was paper thin crust, a scatter of tomato sauce, handfuls of chopped garlic, and a very light dusting of cheese.
I'll drink tap water, but definitely prefer 'with' as opposed to 'without'. I always chuckle when I purchase the green label water at the chain EAT in the UK, as the cashiers are instructed to caution the customer 'that is WITH gas, you know'.... Ah, regional tastes and customs are fascinating. Thankfully Badoit started the red label recently - EXTRA lively water, to counter the 'medium' that began the trend in Germany and spread to France.
some Spar locations in London have Tim Horton's coffee and donuts - not sure if that's the case throughout Europe too. That said, I think the donuts might just be Tim Horton's in name only - they're a bit cardboardy and not as nice as I remember them being in their native environment.
Do they come served with that stench particular to Tim Horton's shops? I have oft bemoaned the decline of the Krapfen thanks to the chain bakeries in Germany. The French chain PAUL which is now in many countries serves a reasonable fascimile, so long as one avoids the chocolate filled ones. Those are more like the chocolate ones found on the malasada trucks of Oahu.