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It’s difficult to avoid the overabundance of bad news, which in turn makes us all feel bad. It’s as though we can’t catch a break. So when we see that something positive is happening—a slight gain in the Dow or an uptick in consumer confidence—it can lift our spirits, at least until the next wave of mass-communicated negativity gets to us.

This month, Gulfshore Business presents a healthy dose of good news, with uplifting accounts of companies, individuals and charitable endeavors, and how they’re succeeding in challenging times. We hope their stories will provide you a respite as well as helpful information.

Location: Coconut Point, Estero
Founded: Summer 2008
Number of employees: 30
Owners: Chuck Senatore, George Kurajian and Tony Sacco

Some of Chuck Senatore’s acquaintances politely questioned his sanity when he announced plans to open a pizzeria last year in Southwest Florida. They pointed to the sluggish economy and the high failure rate of restaurants as reasons why Senatore should rethink his decision. But he had faith in his idea: using anthracite coal-fueled ovens to cook the pies, just like the original New York City pizzerias did in the early 1900s. And it didn’t matter that the engineer and entrepreneur had no restaurant experience.

His partners, George Kurajian and Tony Sacco, whom he met through a mutual friend, did have the requisite backgrounds; Kurajian had been in restaurant equipment and design, and Sacco had experience at pizzerias (not to mention a great name to lend the new business). Plus, “I am Italian and have food in my blood,” Senatore says. The trio found a space at the mall and began building it out. By July of last year, Tony Sacco’s and its 1,000-degree oven were up and running. The menu also includes salads and sandwiches. The pizza, though, is a source of pride.

The good news: The restaurant was an immediate hit, drawing crowds in large part through word of mouth. Senatore says the first year’s sales goal is $1 million, and by early April the store was at 90 percent with more than two months to go. Furthermore, Senatore and his partners will franchise three restaurants—one in Michigan and two near Indianapolis—and “we haven’t advertised for franchising,” Senatore says.

How it works: Senatore gives most of the credit to the food and the way it’s cooked. The ingredients are prepared on site daily, the dough is made with filtered water, and the sauce is created from fresh, hand-chopped Roma tomatoes. The oven’s blistering radiant heat ensures that the pizzas’ ingredients aren’t overcooked. It takes place in about four minutes. But the success of the business also is attributed to a solid staff and the owners’ acumen and positive disposition. “Don’t listen to the negative. When we were getting going, people were saying, ‘You’re crazy; running a restaurant is so tough,’” Senatore says. “Tell me what business isn’t tough. You have to think a little bit out of the box.”

Located at Coconut Point next to a few other restaurants — Ted’s Montana Grill, Hurricane’s, Pagelli — Tony Sacco’s is a relatively small joint, but it’s nicely decorated and has a warm feel to it, especially if you sit in the cozy bar area. It’s a corner restaurant and the dining room suffers from it a bit, but the bistro décor and the collection of wine bottles behind the bar counter make it a pleasant and relaxing place to sit down and enjoy a few slices of pizza.

Although the menu is mainly about pizza, Tony Sacco’s offers a few other things that are worth trying. The Caprese salad ($8) is one of the best I’ve had in town. It’s a simple dish of sliced tomatoes, mozzarella and fresh basil drizzled with olive oil and balsamic vinegar, and what makes it great is the freshness and quality of all the ingredients. The mozzarella is soft, the tomatoes are fragrant, the basil is sweet and the dressing complements the dish without overpowering it. The sausage and peppers ($7) is also a good, country-style starter: savory Italian sausage is served with coal-roasted peppers, caramelized onions and toasted bread. It’s finger-licking good, literally. The garlic rotolis ($5) are a filling appetizer of homemade pizza dough baked with olive oil and garlic, then served with a basil dipping sauce. They are a good way to get acquainted with Tony Sacco’s pizza crust and also a must for carb lovers.

But what really is great about Tony Sacco’s — whether you decide to build your own or order one of the specialties — is their pizza. Cooked for a mere three minutes in an impressive looking coal-fired oven that reaches temperatures around 1,000 degrees, Tony Sacco’s pies look and taste delicious. I’m partial to the Margherita ($15.95 for a 12-inch, $18.95 for a 16-inch), the classic Italian pie made with tomato sauce, fresh mozzarella and basil. It’s by eating something as simple as this pizza that one can enjoy the incredible freshness and high quality of the ingredients: the tomato sauce, unlike many others, has a distinct tomato-y flavor and has enough salt in it to make it tasty. The cheese is fresh, soft mozzarella melted to perfection. The crust is thin but not too thin, crunchy to the right point and tasty. It’s a straightforward, no-frills pizza that never fails to satisfy my cravings. For something a little out of the ordinary, the Bianco — Italian for white — ($15.95 for a 12-inch, $18.95 for a 16-inch) is a good choice. Olive oil, ricotta, provolone, pecorino romano and mozzarella are spread on this all-cheese, no-tomato pizza. The four cheeses — mild ricotta, tangy provolone, salty romano and delicate mozzarella — blend together well, each contributing with its own flavor to the end result.

For those who like to build their own pizza, Tony Sacco’s offers a long list of toppings to choose from that range from classic — sausage, ham, olives and the likes — to more adventurous, like hot finger peppers or roasted cremini mushrooms. Prices range from $10.50 for a small pie with every topping being $1.50 to $14.50 for a large pie with toppings costing $2.50 each, not bad if you consider the superior quality of the ingredients.

The tiramisu ($5) is a dessert definitely worth trying: Ladyfinger biscuits are soaked in espresso and then smothered in a rich and velvety mascarpone sauce and sprinkled with cocoa — not good for the waistline, but definitely great for the taste buds.

Unpretentious and consistent, Tony Sacco’s is a perfect example of a restaurant that specializes in a few things and makes them with high quality ingredients and the right cooking techniques.